Makes: 20 servings
Prep: 15 mins
Cook: 1 hr 15 mins
- 2 1 1/2 liter bottle plus one 12-ounce can regular cola
- 3 onions, chopped
- 2 cloves garlic, finely chopped, plus 1 cup smashed and peeled cloves (about 16)
- 4 bay leaves
- 2 teaspoons black peppercorns
- 4 racks baby back ribs (about 8 1/2 pounds), halved
- 1 cup ketchup
- 5 tablespoons butter
- 1/4 cup brown sugar
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper
- In a large pot, add 3 liters cola, one-third of the onions, the chopped garlic, bay leaves and peppercorns. Add the ribs and, if necessary, enough water to just cover; bring to a boil. Lower the heat and simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
- Meanwhile, in a large, heavy saucepan, combine the 12 ounces cola, smashed garlic cloves, butter, ketchup, brown sugar, mustard, Worcestershire sauce and the remaining onions; bring to a boil, then lower the heat and simmer, stirring often, until thickened, about 20 minutes. Let cool slightly. Using a blender, puree the sauce.
- Preheat the grill or broiler to medium-high. Remove the ribs from the pot, pat dry, season with salt and pepper and brush with the sauce. Grill, turning often, until browned, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs.