GRILLED RIBS
WITH COLA BARBECUE SAUCE
PREP TIME
20 minutes
ACTIVE TIME
2 hours 10 minutes
TOTAL TIME
8 hours 30 minutes (includes minimum brining time)
INVOLVED
FOR THE BRINE
5 quarts cold water
¾ cup kosher salt
1 cup packed dark brown sugar
2 large yellow onions (1½ pounds), halved and sliced
2 tablespoons whole black peppercorns, lightly smashed
2 tablespoons yellow mustard seeds, lightly smashed
2 dried bay leaves, torn in half
1 large bunch thyme
3 racks baby back ribs (about 7½ pounds total), each rack halved
FOR THE SPICE RUB
1 tablespoon coriander seeds
1 tablespoon cumin seeds
¾ teaspoon whole black peppercorns
¾ teaspoon ancho chile powder
1 tablespoon kosher salt
1 tablespoon dry mustard
1 tablespoon granulated garlic
1½ tablespoons smoked paprika
3 tablespoons packed dark brown sugar
FOR THE COLA BARBECUE SAUCE
4 cups cola
1 vanilla bean, split lengthwise and seeds scraped out; or 1 tablespoon vanilla paste
1 tablespoon canola oil
1 small onion (4 ounces), coarsely chopped
Kosher salt
1½ cups ketchup
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke
Canola oil, for cooking
Thyme sprigs, for serving
SPECIAL EQUIPMENT
outdoor grill or grill pan; spice grinder or mortar and pestle
1. Make the brine: In a large stockpot (at least 10 quarts—large enough to hold both the brine and the ribs), stir together the water, salt, brown sugar, onions, peppercorns, mustard seeds, bay leaves, and thyme. Bring to a boil over high heat, stirring occasionally, until the salt and sugar have just dissolved, about 10 minutes. Remove from the heat and let cool completely, about 2 hours.
2. Add the ribs to the brine, cover with a lid or plastic wrap, and refrigerate for at least 6 hours and up to 24 hours.
3. Make the spice rub: In a spice grinder or mortar and pestle, grind the coriander seeds, cumin seeds, and peppercorns until finely ground. Transfer the spices to a medium bowl and add the ancho chile powder, salt, dry mustard, granulated garlic, paprika, and brown sugar. Whisk to combine.
4. Make the cola barbecue sauce: In a medium saucepan, combine the cola and the vanilla bean seeds and pod and bring to a boil. Cook until the mixture has reduced to 1 cup, 35 to 40 minutes. Pour the reduced cola into a medium bowl and let cool slightly.
5. Rinse out the saucepan, then return it to the stovetop over medium heat. Add the canola oil, swirl to coat the pan, then add the onion, a pinch of salt, and a splash of water and cook, stirring occasionally, until the onion has softened, 8 to 9 minutes. Stir in the reduced cola, ketchup, vinegar, Worcestershire, liquid smoke, and 2 tablespoons of the spice rub. Bring to a boil, then reduce the heat to maintain a simmer and cook until slightly thickened, 10 to 12 minutes.
6. Use an immersion blender to carefully blend the sauce directly in the pot until smooth. (Alternatively, carefully transfer the sauce to a regular blender and blend until smooth.) Taste and season with salt. Pour the sauce into a medium bowl and let cool completely. Cover with plastic wrap and refrigerate alongside the ribs.
7. Cook the ribs: One hour before you plan to cook the ribs, remove them from the brine, place them on a large baking sheet, and pat them dry with paper towels.
8. Lightly oil your grill or grill pan (I usually use an old, clean towel to season the grill with canola oil). Heat the grill or a grill pan to medium-high heat.
9. Transfer half the barbecue sauce to a separate bowl and set it aside for serving alongside the ribs.
10. Using your hands, distribute the spice rub all over the ribs, evenly coating the top and bottom of the meat.
11. Place the ribs on the grill and sear until they are crispy and have distinct grill marks, about 5 minutes per side. Reduce the heat to low, basting the ribs with half the barbecue sauce, then close the grill and cook until the ribs are cooked through, 15 to 20 minutes more.
12. Remove the ribs from the grill and let rest for 10 minutes. Slice the ribs and transfer to a large platter. Serve immediately with the reserved barbecue sauce and garnished with thyme sprigs.
I once fed these to my kids, who don’t drink soda, close to bedtime, and they were bouncing off the walls!
