3 cans cola
1 small onion, chopped
1 clove garlic, finely chopped, plus 1/4 cup smashed and peeled cloves (about 4)
1 bay leaf
1/2 teaspoon black peppercorns
1 rack baby back ribs (about 2 lbs)
1/4 cup ketchup
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
salt & pepper
Serves 4 cowboys and cowgirls
1. In a large pot, add two cans cola, one-third of the onions, the chopped garlic, bay leaf and peppercorns. Add the ribs and, if necessary, enough water to just cover; bring to a boil. Lower the heat and simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.
2. Meanwhile, in a large, heavy saucepan, combine remaining can of cola, smashed garlic cloves, butter, ketchup, brown sugar, mustard, Worcestershire sauce and remaining onions; bring to a boil, then lower the heat and simmer, stirring often, until thickened, about 20 minutes. Let cool slightly. Using a blender, puree the sauce. (My blender is currently packed away in a storage unit, so I skipped this step. I don't think it was necessary.)
3. Preheat the grill or broiler to medium-high. Remove the ribs from the pot, pat dry, season with salt and pepper and brush with the sauce. Grill, turning often, until browned, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs.
Served with scalloped potatoes and broccoli.
Results: You all (all two of you who read this) owe me a big thank you. The original recipe served 20, so I actually had to do math (MATH, I TELL YOU!) to get the ingredients down to a serving of four. These ribs were deeeee-licious! Everyone except for HE-WHO-SHALL-NOT-BE-NAMED devoured the ribs. We had zero leftovers, and I think Henry ate more than Chris & me combined.
We called these Cowboy Ribs because Cowboy Henry did most of the work. Cowgirl Kegger did most of the watching. (And was treated with extra sauce poured over her dog food.)
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