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Cola Barbecue Ribs

Cola Barbecue Ribs Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsCustomer Care Log In Join Us BEST DEAL Subscribe > Digital Edition > Give a Gift > Cookbooks > Recipes Course Ingredients Cooking Style Top 10 Cooking Videos Share a Recipe Advanced Recipe Search Holidays July 4th Summer Entertaining Labor Day All Holidays & Celebrations Community Forums Groups Facebook Pinterest Twitter Cooking Schools About Us Find a Show Cooking School Blog Meet Our Staff FAQs Cookbooks Taste of Home Baking & Desserts Recipes Across America Slow Cooker Kitchen Gadgets Healthy Cooking eCookbooks More... Magazines Taste of Home Plus Simple & Delicious Plus Digital Editions [X]

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Enjoy the smoky goodness of a summer barbecue all year long by preparing these moist and tender ribs, inclement weather or not.?Karen Shuck, Edgar, Nebraska

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[X] Rate Cola Barbecue Ribs RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Cola Barbecue Ribs Recipe Prep: 10 min. Cook: 9 hours Yield: 4 Servings 10 540 550 Ingredients 1/4 cup packed brown sugar2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper3 tablespoons Liquid Smoke, optional4 pounds pork spareribs, cut into serving-size pieces1 medium onion, sliced1/2 cup cola1-1/2 cups barbecue sauce Directions In a small bowl, combine the brown sugar, garlic, salt, pepper and Liquid Smoke if desired; rub over ribs. Layer ribs and onion in a greased 5- or 6-qt. slow cooker; pour cola over ribs. Cover and cook on low for 8-10 hours or until ribs are tender. Drain liquid. Pour sauce over ribs and cook 1 hour longer. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without Liquid Smoke) equals 999 calories, 66 g fat (24 g saturated fat), 255 mg cholesterol, 1,650 mg sodium, 34 g carbohydrate, 2 g fiber, 64 g protein.

Originally published as Cola Barbecue Ribs in Country Woman February/March 2011, p37

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Reviews for Cola Barbecue Ribs Cola Barbecue Ribs

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(1-10) of 13 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Jun. 23, 2013 by momolets

Oops!  I'm new to this and I posted the same message twice!

Reviewed on Jun. 23, 2013 by momolets

There are ways to make this recipe with fewer calories. Regular barbecue sauce has almost 500 calories per cup. There are, however, sugar-free, calorie-free varieties that could be used for all / part of the recipe.

Reviewed on Jun. 23, 2013 by cookieface

If you are going to comment on the calorie/fat/sugar content, there is no need to rate the recipe. Ratings are for taste, not dietary opinions.

Reviewed on Jun. 23, 2013 by Carolinerbain

What makes the calories so high? Couldn't possibly make something with this many in 1 serving.

Reviewed on Jun. 23, 2013 by crosenthal

If u don't like the calorie count DON'T MAKE IT!!!

Reviewed on Jun. 23, 2013 by pstrothman

Is the nutritional facts for 1 serving or the whole thing? At 1000 cal per ser my health cannot afford this.

Reviewed on Aug. 08, 2012 by sd20

This is a wonderfully delicious recipe just as directed. I did only use slightly over 2 lbs. because that's all we needed. :)

Reviewed on Jun. 24, 2012 by NancyEE

I used 1/2 the meat called for because it is just my husband and myself. Everything else in the same portions. It was great! We both liked it! It is a definate keeper! :)

Reviewed on May. 25, 2012 by likescrockpots

Good Grief! If the nutritional facts re this recipe are correct, you may want to reconsider; unless, of course you are trying to give someone a heart attack!

Reviewed on May. 25, 2012 by Sandiejo13

I also found this recipe many years ago. I tried it in the crock pot on a hunting trip, but found they just fell apart into shredded pork....so, Instead of a crock pot, I now rub the ribs and layer them in a baking pan with the onions and pour the coke over and bake them in the oven until tender, rotating them to keep them all in the coke, (usually about 3 hours) then finish them on the grill (or oven in winter on a baking sheet) with the BBQ sauce. I have had rave review with this. I use hickory liquid smoke for beef ribs, and misquite liquid smoke for pork and venison ribs.

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Ribs: Slow Cooker Barbecue Ribs

Aug 31, 2006 The genius of this recipe is the first step - roasting ribs in the oven. This removes fat and liquid that would otherwise cause soupy results in the crockpot. For this, it deserves 5 stars!! Use any sauce (I like 1 C. ketchup, 1 C. Stubb's barbecue sauce, 2 T. brown sugar, 1 t. Worcestershire, and Tabasco hot sauce to taste.) The original sauce recipe (which I've tried) isn't sharp or hot enough for our tastes. We use boneless beef chuck country ribs, 2 lbs. or more. Stir once during cooking time so ribs don't stick to sides and burn. To thicken sauce a bit, put the crockpot on High, with the lid ajar, during the last half hour. WONDERFUL!

—PEACHESNCREAM2 

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Slow Cooker Recipes: Pittsburgh Ham Barbecue Sandwich

Jan 17, 2012 As a Pittsburgh-er, I can say that these are really good! The only reason I'm giving it 4 stars instead of 5 is that that is waaaaay too much sauce for only 1 pound of chipped ham. I'm glad that I went w/ my instincts and 1/2'd the sauce part, b/c it would've been a waste of the extra ingredients. Other than that, these were very tasty, had great flavor and I loved the convenience of using the slow cooker...I cooked mine on low for 3 hrs. and that was perfect. I didn't find these too sweet at all, just right! Thanks for sharing this recipe...I WILL be making these again! :)

—Christina 

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Meatless Main Dishes: Barbecue Tofu Sandwiches

Aug 12, 2006 This was sooo good! I seasoned the tofu with a drop of Worcestershire Sauce on each side and garlic powder, Grill Mates Montreal Chicken Seasoning, and a little salt. I then browned it with extra light flavored olive oil and removed the browned tofu from the pan. After I wiped the pan, I sauteed one half of a sliced onion in about a tsp. of olive oil. Once the onion was translucent, I added ketsup, a small amount of Kraft Honey BBQ sauce, a little garlic powder, and water. I let it simmer a little to reduce a bit before I added a pinch of thyme and returned the browned tofu to the pan. Each piece of tofu was flipped to coat all sides with the sauce and heated through. It was served on toasted burger buns with a dollop of Miracle Whip Light, sliced tomato, and lots of Romaine lettuce. It was a meal that was enjoyed by all. I will definitely make this again. Thanks for sharing.

—EBONY3 

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Ribs: Slow Cooker Barbecue Ribs

Aug 31, 2006 The genius of this recipe is the first step - roasting ribs in the oven. This removes fat and liquid that would otherwise cause soupy results in the crockpot. For this, it deserves 5 stars!! Use any sauce (I like 1 C. ketchup, 1 C. Stubb's barbecue sauce, 2 T. brown sugar, 1 t. Worcestershire, and Tabasco hot sauce to taste.) The original sauce recipe (which I've tried) isn't sharp or hot enough for our tastes. We use boneless beef chuck country ribs, 2 lbs. or more. Stir once during cooking time so ribs don't stick to sides and burn. To thicken sauce a bit, put the crockpot on High, with the lid ajar, during the last half hour. WONDERFUL!

—PEACHESNCREAM2 

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Slow Cooker Recipes: Zesty Slow Cooker Chicken Barbecue

Jul 27, 2006 7/27/06 My girlfriend made this, then called me up saying it did not turn out like mine, after going through the recipe, I asked her what BBQ sauce she used. She bought Kraft on sale for .77 cents. Using good BBQ sauce is just as important as using good wine. Use Jack Daniels or Famous Daves etc. Stay away from the cheap sauces as they do affect the flavor of the foods. If you don't like sweet, don't use a sweet sauce. We really loved this recipe. If making this during the week, I season chicken with garlic powder, a little salt and pepper add a can of 99% chicken broth and throw in crockpot and cook on low for about 6 to eight hours. When I get home I drain grease shred chicken and pour rest of ingredients over chicken for about an hour to blend flavors. I use Famous Daves bold sassy barbeque sauce. When making on the weekend I cook on high for about four hours, drain, shred chicken and pour rest of ing. over chicken and cook for about two hours more to blend flavors. I also like to add a little onion and green pepper in the morning then put back into crockpot after draining. We put it on hoagie rolls or steak rolls that I brush with olive oil and broil till lightly brown. Served with a green side salad and fresh cut up veggies and dip. Yummy Yummy Yummy. Thanks for the post.

—Cooking 101 

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