BBQ Shortribs with Cola Sauce Photo
BBQ Shortribs with Cola Sauce

YIELD Makes 4 to 6 servings


1 large (17x15 inches) foil bag
1 can (12 ounces) regular cola
1 can (6 ounces) tomato paste
3/4 cup honey
1/2 cup cider vinegar
1 teaspoon salt
2 cloves garlic, minced
Dash hot pepper sauce (optional)
4 pounds beef short ribs, cut into 2-inch lengths


  1. Preheat oven to 450°F. Place foil bag in 1-inch-deep jelly-roll pan. Spray inside of bag with nonstick cooking spray. Dust with flour.
  2. To prepare sauce, combine cola, tomato paste, honey, vinegar, salt, garlic and hot pepper sauce, if desired, in 2-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook about 15 minutes, stirring occasionally, until slightly reduced.
  3. Dip each short rib in sauce. Place ribs in single layer in prepared foil bag. Ladle additional 1 cup sauce into bag. Seal bag; leave headspace for heat circulation by folding open end twice.
  4. Bake 1 hour 15 minutes or until ribs are cooked through. Carefully cut open bag.
This recipe appears in: Southern

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