OBB - 1 rack serves 2 adults
3 cups Coca-Cola
2 cups cranberry juice (make sure it’s 100% juice, not juice cocktail)
1 cup packed brown sugar
1 tablespoon Creole mustard
1/3-1/2 cup chipotle sauce (look for a small can of sauce that doesn’t have any chipotle chilies in it)
1/3 cup red wine vinegar
1/4 cup freshly squeezed lime juice
2 tablespoons soy sauce
2 teaspoons freshly minced ginger
5-6 cloves garlic
Liquid smoke or smoked paprika
1-2 racks babyback pork ribs
Combine all the ingredients except for the liquid smoke and the ribs in the jar of your blender or, if you have an immersion blender, in a pitcher. Blend until the ingredients are combined. Reserve 1 cup of the liquid per rack of ribs (if making a lot, you may want to double the recipe–better to have too much than not enough).
OVEN METHOD:
Preheat oven to 300. Cut the ribs into portions that have 2-3 bones per portion. Place in a heavy lidded pot or Dutch oven (don’t use a baking dish covered with foil–it won’t retain enough heat and the ribs won’t be as tender). Pour the unreserved liquid over the ribs, cover, and cook for 2 1/2-3 hours or until the meat is very tender (you may want to turn the ribs halfway through the cooking time, especially if they’re not all completely covered by the liquid).
Place the reserved liquid in a small saucepan or skillet. Cook over medium-high heat, stirring frequently, for 5-7 minutes or until the liquid is starting to reduce and thicken slightly (if you’re starting with 1 cup, you want to reduce it by about 1/4 cup). Remove from heat and set aside.
When the ribs are done braising, remove the pot from the oven and carefully transfer the ribs to a foil-lined pan. Sprinkle with liquid smoke or smoked paprika. Either turn the broiler on your oven to high or heat an outdoor grill to medium-high heat. Brush one side of the ribs with half of the reduced glaze and cook on the heated grill or under the broiler for 3-5 minutes or until the ribs are shiny and glazed. Flip the ribs and brush the opposite side with the remaining glaze and cook for another 3-5 minutes, being careful not to scorch the ribs. Serve immediately.
CROCK POT METHOD:
Cut the ribs into portions that have 2-3 bones per portion. Place in a slow cooker. Pour the unreserved liquid over the ribs, cover, and cook on low for 6-8 hours or until the meat is very tender (you may want to turn the ribs halfway through the cooking time, especially if they’re not all completely covered by the liquid).
Place the reserved liquid in a small saucepan or skillet. Cook over medium-high heat, stirring frequently, for 5-7 minutes or until the liquid is starting to reduce and thicken slightly (if you’re starting with 1 cup, you want to reduce it by about 1/4 cup). Remove from heat and set aside.
When the ribs are done braising, remove the pot from the oven and carefully transfer the ribs to a foil-lined pan. Sprinkle the ribs with liquid smoke or smoked paprika. Either turn the broiler on your oven to high or heat an outdoor grill to medium-high heat. Brush one side of the ribs with half of the reduced glaze and cook on the heated grill or under the broiler for 3-5 minutes or until the ribs are shiny and glazed. Flip the ribs and brush the opposite side with the remaining glaze and cook for another 3-5 minutes, being careful not to scorch the ribs. Serve immediately.
