We’ve got great news for y’all… You’re not gonna need all day for these ribs! (Sorry to all of our BBQ purists out there) Unfortunately, we don’t have 12+ hours to properly smoke a rack of ribs… I mean who really does? But if you can hear us out, you will be pleasantly surprised by how these babies taste. 😋

Fair warning: this recipe is a little difficult and is a lot more hands-on than our typical recipes. But it’s worth it!! You’re going to need a large pot (5 quarts or larger), a medium-sized sauce pan, a gas or charcoal grill, and either a blender or food processor.

**This recipe has been adapted from LAURASRECIPES. Check out the original recipe here!**

INGREDIENTS (For The Ribs):

• 2 liter bottle of Coke (not Pepsi, you heathens)
• 1 white onion, quartered
• 6 cloves of garlic, smashed
• 1 tbsp. pepper
• 4 pounds of baby back ribs (about 2 racks)

INGREDIENTS (For The Sauce):

• 12 oz of Coke (you can measure this out from the 2 liter bottle or use a can, whatever)
• 2/3 stick of butter
• 1 white onion, diced
• 2 cloves of garlic, minced
• 1 cup of ketchup
• 1.5 tbsp. yellow mustard
• 2 tbsp. Worcestershire sauce
• Salt and pepper to taste

DIRECTIONS (Ribs Part 1):

1. Once you’ve removed the ribs out of their packaging, trim any meat or fat that dangles from the bone side. Trim any of the silver skins from the meaty side. Using kitchen shears, cut each rack in half.
2. Place ribs (you can stack the ribs on top of each other) and all of the rib ingredients in the large pot. Using the rest of the big bottle of Coke (after you’ve set aside 12 oz for the sauce), dump all of it into the pot, making sure that the ribs are fully submerged in the Coke. If they aren’t submerged, feel free to add some water or more Coke if you have it.
3. Bring the rib pot to a boil and reduce it to a simmer. Let simmer for about an hour. (Set a timer!)

DIRECTIONS (For The Sauce):

1. Combine all of the sauce ingredients into a medium saucepan (cut the butter into smaller pieces, so that it melts quicker).
2. Bring to a boil and reduce it to a simmer. Let it simmer for about 25 minutes. (Set a timer!) The sauce should thicken and reduce during this process. Let it cool for a bit.
3. Purée the sauce with a blender or food processor.

DIRECTIONS (Ribs Part Deux):

1. Preheat your gas grill to medium high or light your charcoal grill (we recommend using a charcoal grill to give your ribs a smoky taste).
2. After ribs are done simmering, remove them from the pot, pat them dry, and brush liberally with the sauce on both sides.
3. Place ribs on grill for 10-12 minutes, turning every few minutes. (This is not the time to wander off… Man the grill!)
4. Tent the ribs with foil and let them rest for 5 minutes before cutting them.

These ribs aren’t the healthiest and they are definitely a splurge, but Independence Day is right around the corner. So we think you should let loose and show the grill what you can do! Just don’t tell Dave Ramsey…

Pair these bad boys with some grilled veggies and…

Eat up!

– Catherine and Ford

If you’ve got any recipe ideas, comments, or questions, feel free to leave them for us below. We are eager to hear your feedback. Thanks for reading!