GRILLED RIBS WITH CHERRY COLA BARBECUE SAUCE
Lick-your-fingers good! Baby back ribs are a fantastic summertime supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.
- Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.
- Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.
- Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
Nutrition Facts : Calories 830, Carbohydrate 31 g, Cholesterol 220 mg, Fat 3 1/2, Fiber 0 g, Protein 53 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 24 g, TransFat 0 g
CHERRY BOMB BARBECUE SAUCE
Though barbecue is my cooking passion, I'm not really much of a believer in barbecue sauce. When I make barbecue, I prefer to let the smoke do the talking, not the sauce. But this cherry-based sauce I concocted is pretty darn good - and pretty hot.
Provided by Food Network
Categories condiment
Number Of Ingredients 15
Steps:
- In a heavy saucepan, saute onion in oil until caramelized. Add cherry juice, vinegar, chipotle peppers two packages of dried cherries, garlic, paprika and pickled cherry peppers. Bring to a boil. Reduce heat and let simmer until chipotle peppers are completely softened, at least 30 minutes.
- Remove from heat and let cool. In a food processor, puree this mixture together with the remaining two packages of dried cherries, the tomato paste, roasted red peppers and cherry preserves until smooth.
- Push puree through a fine mesh strainer into a saucepan. Add sugar and salt to taste. Add whiskey. Return to stove and bring back to a boil. Reduce heat and let simmer for another 20 minutes or so. Adjust salt and sugar.
COLA BARBECUE SAUCE
Provided by Food Network
Time 30m
Yield about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate. The sauce will keep for several months.
SWEET CHERRY COKE BARBECUE SAUCE
Make and share this Sweet Cherry Coke Barbecue Sauce recipe from Food.com.
Provided by GingerlyJ
Categories Sauces
Time 1h5m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- combine all ingredients in a saucepan and bring to a boil.
- reduce heat and simmer for 1 hour, stirring occasionally.
CHERRY BARBECUE SAUCE
You can use fresh or frozen cherries to make this flavorful barbecue sauce. So good on chicken or ribs. This is going to be one of my all time favorite recipes!
Provided by CHEF GRPA
Categories Sauces
Time 30m
Yield 1 3-1/2 cups
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
- My Note: I Purchased the Taste of Home Grill It cookbook and this was one of the recipes I've tried. Made a double batch with fresh bing cherries. The only change made was adding a little kick of heat with an Italian red pepper. EXCELLENT on BBQ whole chicken breast. Will be making an another double batch and canning for future use.
- I like it a little spicy, so I added some sweet hot Asian pepper sauce to it. Finger licking goodness.
Nutrition Facts : Calories 1096, Fat 25.4, SaturatedFat 14.8, Cholesterol 61.1, Sodium 3093.2, Carbohydrate 222.3, Fiber 3.5, Sugar 204, Protein 7.3
CHERRY BARBECUE SAUCE
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield about 3-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY COKE BBQ SAUCE RECIPE - (5/5)
Provided by á-8308
Number Of Ingredients 4
Steps:
- Mix all ingredients well. Used for ribs/chicken/pork
RIBS WITH CHERRY COLA BARBECUE SAUCE
Cooking the ribs in foil assures that your meat will be well cooked without the flare-ups that causes burning so easily when grilling fatty meats like ribs. Be careful when removing the meat from the foil. Often there will be a puddle of melted fat in the foil that can cause serious burns if you spill it on yourself. Take your time and use caution.
Provided by Karen From Colorado
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix barbeque sauce, cola, preserves, mustard and hot sauce in a 2 quart saucepan.
- Heat to boiling; reduce heat to medium low and simmer covered for 30 to 40 minutes, stirring occasionally until sauce is slightly thickened.
- Mix together the seasoned salt, pepper, garlic powder and ginger in a small bowl.
- Rub the spice mix into the ribs.
- Wrap ribs in heavy duty foil; grill over direct heat, turning occasionally for 30 minutes.
- Carefully open the foil and remove the ribs to the hot grill rack.
- Glaze the ribs with the sauce and continue cooking until done, watching carefully so that the ribs do not burn and turning to glaze both sides.
- Heat remaining sauce to a boil; boil and stir one minute.
- Serve sauce with ribs.
Nutrition Facts : Calories 1371.6, Fat 107.8, SaturatedFat 39.7, Cholesterol 367.4, Sodium 707.2, Carbohydrate 20.4, Fiber 0.8, Sugar 13.3, Protein 74.1
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