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
- Trim the ribs.
- In a bowl, mix the ingredients for the dry marinade.
- 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.
- When ready to cook, preheat the barbecue to medium power until a temperature of 165°C (325°F) is reached.
- 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.
- 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.
- 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.