From Cook's Country
Pork ribs marinated in various types of cola, slow-grilled to perfection, and finished with a cola-infused glaze are becoming increasingly popular at backyard barbecues and even professional competitions. But every existing cola-barbecued ribs recipe that we tried turned out burned to a crisp and barely edible. We wanted a version that avoided these pitfalls. We found that cola-barbecued ribs recipes that marinated the ribs in cola burned quickly on the grill, so we skipped this step and added cola flavor with five-spice powder. Merely adding cola to our barbecue sauce was a nonstarter. We found that a homemade sauce allowed us to pair ingredients that brought out the cola flavor in our Cola-Barbecued Ribs. Tasters liked the flavor of onion in our sauce, but not the texture. Pureeing the onion before adding it to the sauce solved the problem. No matter how much soda we added, our sauce barely registered any cola flavor. Reducing the cola down to a syrup before adding it to the sauce gave us cola-barbecued ribs that finally tasted like cola.
Use a paring knife to loosen the membrane on the back of the ribs, grasp with a paper towel, and peel off in one piece. Chinese five-spice powder is available in the spice aisle of most supermarkets.
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