Coca-Cola spare ribs
Recipe
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20 minutes
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220 minutes
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240 minutes
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4 persons
Have you ever used cola in your spare ribs recipe? Give it a try! Although cola tastes sweet due to its added sugar, it has a low pH and is therefore highly acidic. This acidity helps break down the proteins in the meat, making it more tender. With this spare ribs recipe, we’re going back to Big Green Egg’s roots in Atlanta, which is not only the birthplace of Big Green Egg Inc., the company behind the original kamado, but also of Coca-Cola. Instead of wrapping the spare ribsin aluminium foil, we use Butcher Paper. Butcher Paper retains moisture much like aluminium foil, ensuring your spare ribs are nice and juicy. However, it allows the meat to breathe, unlike aluminium foil, helping the ribs develop a delicious crust.
INGREDIENTS
Spare ribs
- 4 racks of spare ribs
- 2 tbsp olive oil
- BBQ sauce of your choice
- 200 ml Coca-Cola
Rub
- 20 g unground vadouvan
- 10 g black peppercorns
- 15 juniper berries
- 20 green cardamom pods
- 12 cloves
- 2 pieces of mace
- 20 g mustard seeds
- 8 g fennel seeds
- 20 g Hungarian paprika
- 8 g Madras curry powder
- 6 g ground ginger
- 4 g ground cumin seeds
- 60 g fine sea salt
- 30 g dark caster sugar
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat it to 160°C. Meanwhile, for the rub, grind or rub the vadouvan, peppercorns, juniper berries, cardamom pods, cloves, mace, mustard seeds and fennel seeds finely in a spice grinder or mortar. Mix all the ingredients for the rub together.
- Remove the membrane on the (hollow) underside of the spare ribsby inserting the back of a teaspoon under the membrane and prying it up between the ribs. Proper insertion allows you to remove the membrane in one piece.
- Rub both sides of the spare ribs with the olive oil. Sprinkle them with about half of the rub and rub it into the meat. You can keep the rest of the rub in a sealed container for next time.
PREPARATION
- Place 1 Hickory Wood Chunk and 1 Apple Wood Chunk on the glowing charcoal. Place the convEGGtor with the Rectangular Drip Pan on top in the EGG. Place the Stainless Steel Grid in it and put the Ribs and Roasting Rack on this. Place the spare ribs in the rack and close the lid of the EGG. This will lower the temperature of the EGG by approximately 40°C to the desired 120°C. Let the spare ribs smoke for about 90 minutes at this temperature.
- After 90 minutes, raise the temperature of the EGG to 160°C and continue cooking the spare ribs at this temperature for about 60 minutes. Lay out 4 large sheets of Butcher Paper that are big enough to wrap the spare ribs.
- Remove the Ribs and Roasting Rack with the spare ribs from the EGG and brush the ribs on both sides with the BBQ sauce. Place a spare rib on each sheet of Butcher Paper, hollow side up. Pour 50 millilitres of the cola over each spare rib and fold the foil closed. Place the wrapped spare ribs on the grill, close the lid of the EGG and now cook the ribs for about 30 minutes.
- Remove the wrapped spare ribs from the EGG and raise the temperature of the EGG to 190°C. Carefully remove the Butcher Paper, place the spare ribs, convex side up, on the grill and brush them again with the BBQ sauce. Finally, cook the spare ribs for 10-15 minutes, brushing them with the BBQ sauce two or three more times in between.
- Remove the spare ribs from the EGG and serve them on a large dish.
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