Cola Barbecue Ribs David Lawrence   From Every Day with Rachael Ray May 2008 SERVES 20 Prep Time: 15 min Cook Time: 1 hr 15 min Two 1.5-liter bottles 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 1. 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. 2. 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. 3. 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.

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