Cocoa Cola BBQ Ribs

This recipe comes from Chef David Lawrence’s Blog.  I am not really into par-boiling my ribs, I like to put them on the grill and give them a nice slow long roasting period! However, I decided to give this recipe a go.  The entire family loved it. I only had a couple of ribs left. These had Great taste and were falling off the bone tender. Would I make them again? Yep, you bet!

Cocoa Cola BBQ Ribs

From: Forking Delicious (Chef David Lawrence)

This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection!

Serves 6

FOR THE RIBS

1 (1.5 liter) bottle of Coca-Cola (not diet!)
1 large onion, quartered
6 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon whole black peppercorns
2 racks baby back ribs (about 4 pounds)

FOR THE SAUCE
2/3 stick unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1 cup ketchup
1½ tablespoons yellow mustard
¼ cup dark brown sugar
1 teaspoon Worcestershire sauce
1 (12 ounce) can Coca-Cola (not diet!)
Kosher salt & freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Garlic Roasted BBQ Potatoes

8 Large Potatoes, peeled, cut into desired sizes

1/2 Cup Olive Oil

1/2 Cup Chardonnay Wine

3-5 Heads of Garlic, tops cut off to expose garlic

1/2 tsp. Rosemary

1/2 tsp. thyme

Seasoned Salt

Black Pepper

Peel potatoes. Cut into desired bite size pieces and place in a large bowl.  Combine Olive oil, chardonnay,  rosemary, salt and pepper.  Stir to coat well. Spread contents out onto a cookie sheet, add garlic heads, drizzle with olive oil than cover with foil, and throw them in the BBQ Grill (350 degrees) while your ribs are simmering. Stir, every so often, or let them be, and they will have a nice, crispy crust on the bottom of them. Check potatoes at about 50-60 minutes. When they’re fork tender they’re ready to serve. Remove from grill, squeeze garlic cloves out and serve at once.  (If you’re not serving them right away, tent with foil and put into a 200 degree oven to stay warm, while you finish up the ribs. Serve as soon as possible).