Coca Cola Ribs Recipe

Thanks to the dry marinade, the ribs are tenderized and full of flavor!


  • 2.2 kg (5 lb) pork back ribs
  • For the dry marinade:
  • 30 mL (2 tbsp.) paprika
  • 15 mL (1 tbsp.) garlic powder
  • 15 mL (1 tbsp.) onion powder
  • 10 mL (2 tsp.) salt
  • 5 mL (1 teaspoon) ground allspice
  • 5 mL (1 tsp.) ground pepper

For the cola barbecue sauce:

  • 160 mL (2/3 cup) ketchup
  • 160 mL (2/3 cup) cola
  • 60 mL (1/4 cup) Worcestershire sauce
  • 30 mL (2 tbsp.) olive oil
  • 15 mL (1 tbsp.) liquid smoke
  • 10 mL (2 tsp.) chopped garlic
  • 5 ml (1 teaspoon) cumin


  1. Trim the ribs.
  2. In a bowl, mix the ingredients for the dry marinade.
  3. Place ribs on a large sheet of plastic wrap. Cover ribs with dry marinade on both sides and rub with fingers to spread well—Wrap ribs in plastic wrap. Marinate for 2 hours in the refrigerator, ideally 4 hours.
  4. When ready to cook, preheat the barbecue to medium power until a temperature of 165°C (325°F) is reached.
  5. When the barbecue is ready, turn off one of the two burners for indirect cooking. Oil the grill on the side of the turned-off burner and place the ribs on it. Close the lid—Cook for 1 hour and 30 minutes.
  6. About 10 minutes before the end of cooking time, prepare the sauce. In a saucepan, bring the ingredients for the cola barbecue sauce to a boil over medium heat. Remove from heat. Transfer half the sauce to a bowl. Cover pan with remaining sauce and set aside.
  7. Move ribs over the lit burner and brush with sauce. Continue cooking for 15 to 30 minutes, turning them a few times, until the meat falls off the bone. Serve the ribs with the reserved sauce in the pan.

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