Evening Edge
What’s For Dinner?
DEL.ICIO.US
Coca-Cola Glazed Baby Back Ribs - from Commune
Rate this recipe: (average rating = 2.00 with 4 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
From the menu of . . . Commune
1198 Howell Mill Road, Atlanta
NOTE: This restaurant is no longer open.
Q: Could you ask chef Tommy Ricci at Commune for his recipe for Coca-Cola Glazed Baby Back Ribs? I rarely eat ribs in public because of the mess, but these are worth it!
--- Heather Anne Conly, Atlanta
A: Thomas Ricci says: "Slow and low are the keys to great-tasting ribs. If the temperature is too high, you lose the fat rendering into the meat for flavor and moisture and the ribs could become dry and chewy instead of moist and tender."
Hands on time: 20 minutes Total time: 4 hours and 20 minutes Serves: 6
Ingredients:
-
1/3 cup pimenton picante (hot Hungarian paprika found at farmers markets and other specialty markets)
1/3 cup ground ginger
1/4 cup kosher salt
4 pounds baby back ribs (about 4 slabs)
2 tablespoons vegetable oil
1 1/2 yellow onions, finely diced
1 1/2 jalapeno peppers, finely diced
1/2 habanero pepper, finely diced
1 cup brown sugar
1 cup dark molasses
1/2 cup lime juice
1 cup apple cider vinegar
1/2 gallon (2 quarts) Coca-Cola
Instructions:
Preheat a convection oven to 200 degrees or a standard oven to 250 degrees.
In a bowl, combine pimenton picante, ginger and salt. Rub evenly over ribs, just to cover, not to cake. Discard excess rub.
Place ribs in a shallow baking dish or on a baking sheet and bake for 4 hours, until tender. Set aside to cool.
An hour before ribs are ready: In a large pot add oil. Saute onions, jalapenos and habanero until tender, about 5 to 10 minutes. Add sugar and cook until dissolved. Add molasses, lime juice and vinegar. Reduce by 1/3 over medium heat. Add Coke and reduce by half until thickened, but not syrupy, stirring occasionally.
When ribs have cooled, cut into individual ribs. Place ribs in the sauce and glaze to your liking, reducing further if desired. Bathe ribs generously in sauce and serve.
In a bowl, combine pimenton picante, ginger and salt. Rub evenly over ribs, just to cover, not to cake. Discard excess rub.
Place ribs in a shallow baking dish or on a baking sheet and bake for 4 hours, until tender. Set aside to cool.
An hour before ribs are ready: In a large pot add oil. Saute onions, jalapenos and habanero until tender, about 5 to 10 minutes. Add sugar and cook until dissolved. Add molasses, lime juice and vinegar. Reduce by 1/3 over medium heat. Add Coke and reduce by half until thickened, but not syrupy, stirring occasionally.
When ribs have cooled, cut into individual ribs. Place ribs in the sauce and glaze to your liking, reducing further if desired. Bathe ribs generously in sauce and serve.
Notes:
Chef Ricci also advises letting the ribs cool briefly before cutting. Cut the ribs upside down because you can follow the bones. He adds, "Make sure to eat that last one on the end that's ours --- the chefs' cut."
Nutrition:
Per serving: 327 calories (percent of calories from fat, 64), 16 grams protein, 14 grams carbohydrates, 1 gram fiber, 23 grams fat, 76 milligrams cholesterol, 389 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: commune