In preparation, layers of meaty pork ribs with loin. They will not need to be pickled beforehand, but not forget to remove the hard membranes from each cut. First thing make barbecue sauce on the base of cola, which is boiled together with vinegar, brown sugar, ketchup, mustard, garlic and spices. A portion of the sauce is used to lubricate the ribs during frying, and the other part goes for serving. Thanks to him ribs they have an amazing multifaceted taste with sweet, tart and burning notes. The ribs are first baked in foil away from coals, and then quickly fry over the coals until appetizing глянцевой корочки. 
Time: 2 час. 20 min Difficulty: medium Servings: 8 – one 0 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 layers of pork ribs cut from a loin (total 3.5 – 4.5 kg.), remove the membrane
- 1 bottle of 0.6 l. cola
- 2 tbsp. ketchup
- 2/3 Art. cider vinegar
- 1/3 Art. brown sugar
- 1/3 Art. Dijon mustard
- 3 garlic cloves, finely chopped
- 1 tbsp. l Worcester sauce
- 3/4 tsp cayenne pepper
- 2 tbsp. l sweet paprika
- Vegetable oil to grease the grill
Recipes with similar ingredients: pork ribs, pork, cola, apple cider vinegar, Dijon mustard, Worcestershire sauce, sauce for barbecue, ground cayenne pepper, paprika
Recipe preparation:
- Cook the barbecue sauce. In a medium-sized saucepan on over high heat bring the cola to a boil. Boil until she evaporate about half, about 5 minutes. Add ketchup, vinegar, brown sugar, mustard, garlic, cayenne pepper and 2 tsp. paprika. Bring to a boil and cook, stirring occasionally, until thickening, 8-10 minutes. Remove from heat and let cool slightly.
- Preheat the grill to moderate heat and prepare the zone indirect heat: on a charcoal grill, rake all the coals in one direction; On a gas grill, turn off half of the burners. Mix in a bowl 2 tbsp. l salt, 1 tbsp. l black pepper and the remaining paprika. Grate spicy mixture of ribs. Pour 1 tbsp. barbecue sauce in a small bowl; grease them with layers of ribs.
- Wrap each layer of ribs individually in foil. Put lash them, if necessary, to the cooler side of the grill (zone of indirect heat). Cover and bake, turning over after 30 minutes, until they become soft and the meat begins depart from the bones, about 1 hour – 1 hour 15 minutes.
- Remove the ribs from the grill and gently unfold; drain everything juices in a saucepan with leftover barbecue sauce. Over medium heat bring the sauce to a boil and cook until thickened for 5-7 minutes.
- Increase the grill temperature to moderately high. Grease ribs with a little sauce from a saucepan and fry on a straight fire, flipping every 5 minutes until they are crispy glossy crust, about 20 minutes. Put the ribs on the big chopping board and let rest 5 minutes. Cut ribs between the bones and serve with the remaining sauce barbecue. Note: If you are grilling charcoal fins, you will need 1.3-1.8 kg. coal. Throw a few new ones briquettes every 30 minutes to maintain heat.
