COCA-COLA-GLAZED BABY-BACK RIBS
Makes about 4 servings
This recipe was reprinted with permission from Bon Appetit, Y'all: Recipes and Stories From Three Generations of Southern Cooking by Virginia Willis.
1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
1 1/2 cups firmly packed light brown sugar
2 Scotch bonnet chilies (see Note)
2 racks baby-back ribs (3 pounds total)
Coarse salt and freshly ground black pepper
To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar and chilies to a boil over high heat. Reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325 degrees.
Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes or longer, glazing occasionally, until the ribs are tender and the meat is starting to pull away from the bone (see Note).
When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
Note: For a hot sauce, chop the chili peppers with their seeds. For a milder sauce, remove and discard the seeds before chopping the chilies. For the mildest sauce yet, use jalapenos, either with or without seeds. When baking the ribs in my oven, the baby-backs needed an extra 25 to 30 minutes until tender.
PER SERVING: 822 calories;
71 g protein; 88 g carbohydrates; 0 fiber; 19 g fat (7 g saturated); 252 mg
Makes about 4 servings
This recipe was reprinted with permission from Bon Appetit, Y'all: Recipes and Stories From Three Generations of Southern Cooking by Virginia Willis.
1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
1 1/2 cups firmly packed light brown sugar
2 Scotch bonnet chilies (see Note)
2 racks baby-back ribs (3 pounds total)
Coarse salt and freshly ground black pepper
To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar and chilies to a boil over high heat. Reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325 degrees.
Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes or longer, glazing occasionally, until the ribs are tender and the meat is starting to pull away from the bone (see Note).
When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
Note: For a hot sauce, chop the chili peppers with their seeds. For a milder sauce, remove and discard the seeds before chopping the chilies. For the mildest sauce yet, use jalapenos, either with or without seeds. When baking the ribs in my oven, the baby-backs needed an extra 25 to 30 minutes until tender.
PER SERVING: 822 calories;
71 g protein; 88 g carbohydrates; 0 fiber; 19 g fat (7 g saturated); 252 mg
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