Ingredients
Sweet Cola Barbecue Sauce:
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cups ketchup
1 can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Dry Rub:
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
Ribs:
2 racks pork spare ribs (about 3 pound each)
For the sauce:
In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
For the dry rub:
Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes.
Cook’s Note
Reserve some of the sauce for dipping when the ribs are served.
Recipe: Spicy Miso Chicken Ramen
Spicy Miso Chicken Ramen
Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.
Ingredients 4 servings
2 tablespoons toasted sesame oil, divided1 bunch scallions, sliced, white and green parts separated
4 cloves garlic, minced
1 tablespoon finely grated fresh ginger
4 cups water,
3 tablespoons white miso (see Tip)
1½ tablespoons reduced-sodium soy sauce1¼ pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces8 cups chopped bok choy
4 ounces dried Chinese noodles, broken in half4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)
Preparation
Active
30 m
Ready In
30 m
Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger, shredded chili (or just squeeze some Sriracha when served) and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the scallion greens.
In this warming ramen-noodle bowl, miso—a fermented soybean paste—adds a deep, rich umami flavor. Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.
Nutrition information
Serving size: about 2 cups
Per serving: 383 calories; 16 g fat(3 g sat); 7 g fiber; 33 g carbohydrates; 28 g protein; 80 mcg folate; 76 mg cholesterol; 2 g sugars; 0 g added sugars; 6,106 IU vitamin A; 41 mg vitamin C; 180 mg calcium; 4 mg iron; 729 mg sodium; 842 mg potassium
Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (68% dv), Iron (22% dv), Folate (20% dv)
Carbohydrate Servings: 2
Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1½ fat