Photo and recipe by Max L'Affamé
Ingredients
- Back ribs
- 5 bottles of 275 ml. Cola 1642
- 1 large onion, halved
- 2 tbsp. soy sauce
- 3 garlic cloves, minced
- Water
- Ground pepper
For the marinade:
- 1 cup ketchup
- 1 cup Cola 1642
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- 1 tsp. Maggi sauce
- 1 tsp. piripiri sauce
- 3 garlic cloves, minced
- 4 tbsp. maple syrup
- 1 tablespoon Tabasco (or less if you prefer it less spicy)
- 2 tsp. soy sauce
- Ground pepper
Preparation:
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Remove the membrane from the inside of the rib. Cut every third rib.
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Pour the same amount of Cola 1642 as water into a large cauldron (for example
-
2 liters of cola for 2 liters of water).
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Add chopped ribs, onion, garlic, soy sauce and ground pepper.
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Simmer over medium heat for one hour. Cool ribs.
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Mix all marinade ingredients. Place ribs with marinade in a resealable, airtight bag. Refrigerate for 24 hours.
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Cook the ribs on the BBQ at indirect heat for 15-20 minutes. Turn and brush with remaining marinade in bag. Cook for five minutes on the side of the fire to lightly caramelize the marinade.
To be enjoyed with a Cola 1642.
Enjoy your meal!
