Coca Cola-Glazed Baby Back Ribs
About the recipe
Pimenton picante is a hot Hungarian paprika. It can be found at farmers markets and other specialty markets. Recipe courtesy of Commune in Atlanta, Georgia.
Hands On Time: 20 minutes
Total Time: 4 hours and 20 minutes
1/3 cup pimenton picante
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 fresh lime juice
1 cup apple cider vinegar
2 quarts Coca-Cola
Heat a convection oven to 200 degrees or a standard oven to 250 degrees.
In a bowl, combine the pimenton picante, ginger and salt. Rub the mixture evenly over the ribs, just to cover, not to cake. Discard any excess rub.
Place the ribs in a shallow baking dish or on a baking sheet and bake until tender, about 4 hours. Let cool.
An hour before ribs are ready, make the glaze: In a large pot, heat the oil over medium-high heat. When the oil is hot, add the onions, jalapenos and habanero and cook until tender, 5 to 10 minutes. Add the sugar and cook, stirring constantly, until dissolved. Add the molasses, lime juice and vinegar, bring to a rapid simmer, and reduce by one-third. Add the Coca Cola, return the sauce to a rapid simmer, and reduce, srirring occasionally, until thickened but not syrupy. (The sauce should reduce by about half its volume.)
When the ribs have cooled, cut into individual pieces. Place the ribs in the simmering sauce and continue to cook until the ribs are heated through and are nicely glazed. Transfer to a platter and serve with additional sauce.