Cola Bbq Sauce Food

COLA BARBECUE SAUCE

Steps:

• Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste.
• Stir garlic paste, the 1/4 teaspoon salt, cola, ketchup, vinegar, Worcestershire, chili powder, 1 teaspoon black pepper, 1/2 teaspoon hot sauce, and allspice together in a small saucepan. Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes. Allow to cool slightly, stir in the lime juice, and season with black pepper and hot sauce, to taste.
• Know-How: Barbecue sauces are all about balance: a sweet note offset by sour with a jolt of spice, all of which flourish in a cloud of smoke. There are lots of ways to work this magic-thick, thin, and in-between. Concocting a signature sauce is compulsory in some barbecue circles. Start with this basic riff and play with variations to suit your style.

COLA BARBECUE SAUCE

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.

COLA BARBECUE RIBS

Steps:

• Make the barbecue sauce: Bring the cola to a boil in a medium saucepan over high heat. Cook until reduced by about half, about 5 minutes. Add the ketchup, vinegar, brown sugar, mustard, garlic, Worcestershire sauce, cayenne and 2 teaspoons paprika. Bring to a simmer and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove from the heat and let cool slightly.
• Preheat a grill to medium and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine 2 tablespoons salt, 1 tablespoon black pepper and the remaining 1 tablespoon plus 1 teaspoon paprika in a bowl. Rub the salt mixture all over the ribs. Remove 1 cup of the barbecue sauce to a small bowl; brush over the ribs.
• Wrap each rack of ribs separately in foil. Put the racks, overlapping if necessary, on the cooler side of the grill (indirect heat). Cover and cook, flipping the ribs after 30 minutes, until just tender and beginning to pull away from the bones, about 1 hour to 1 hour 15 minutes.
• Remove the ribs from the grill and carefully unwrap; pour any juices into the pan with the remaining barbecue sauce. Bring the sauce to a simmer over medium heat and cook until thickened, 5 to 7 minutes.
• Increase the grill heat to medium high. Brush the ribs with some sauce from the pan and grill over direct heat, flipping every 5 minutes, until glossy and crisp at the edges, about 20 minutes. Transfer the ribs to a large cutting board and let rest 5 minutes. Cut the ribs between the bones and serve with the remaining barbecue sauce.
• If you're making the ribs on a charcoal grill, you'll need 3 to 4 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.

COCA-COLA BARBEQUE SAUCE

Steps:

• Combine the ingredients in a heavy 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 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.
• Use as you would any sauce, noting the strong affinity this sauce has for chicken, ribs, and pork.

PORK LOIN WITH COCA-COLA BBQ SAUCE

Steps:

• For the pork loin: Start by seasoning the pork really well all over with the garlic salt, Cajun spice, and the brown sugar. Then using your hand, pat the pork with the oil. On the grill or grill pan and medium heat cook for 8 to 12 minutes, rotating every couple of minutes. After the pork is five minutes from done, add the barbeque sauce and rotate so that the sauce sticks.
• Remove and slice. Serve with Sauce.
• For the sauce: In large sauce pan add the oil, heat the oil just a little and add the garlic, shallots, jalapeno; saute for 2 minutes, then add the remaining ingredients. Mix well and bring to a low simmer until sauce is combined. Check the flavor and adjust the sweetness if you like.

COCA-COLA BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a heavy 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 1/4, 6 to 8 minutes.
• Transfer the sauce to a jar and let cool to room temperature.
• Refrigerate until serving.
• The sauce will keep for several months, refrigerated.

COLA BBQ SAUCE

Steps:

• place all ingredients in a large heavy pan, i used my large flat bottomed wok, bring to the boil. remove the scum that forms and reduce the heat to a simmer.
• if wanted for a dip, reduce down until thick , if your doing it as a cooking sauce. just add to your slow cooker (for eg.) and cook along with your choice of meat, then when the meat is cooked remove it and sieve the sauce back into your large pan. reduce to a nice pouring thickness and pour over meat. then put in the oven on a med/high heat until dark and sticky.
• goes excellent with pork spare ribs in a slow cooker on high for 5 hours.

SPICY COLA BARBECUE SAUCE

Steps:

• Bring chile and cola to a simmer in a medium saucepan over medium heat; reduce heat to low and simmer 3 minutes. Whisk in garlic, ketchup, brown sugar, onion, Worcestershire sauce, allspice, salt, and pepper. Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until sauce is thick, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

COCA-COLA BBQ SAUCE FOR RIBS

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, 6-8 minutes.
• Use right away or transfer to a large jar, cover, cool to room temperature, and refrigerate.

CHERRY COLA BARBECUE SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onions; sauté until golden, about 7 minutes. Add garlic and stir 1 minute. Stir in chili sauce, preserves, cherry cola, brown sugar, and vinegar; bring to simmer, stirring occasionally. Reduce heat to medium-low; simmer uncovered until reduced to 4 cups, stirring often to prevent scorching, about 50 minutes. Stir in 1 teaspoon hot pepper sauce. Season to taste with salt and pepper and more hot pepper sauce, if desired. Transfer to bowl and cool completely. DO AHEAD: Can be made 2 weeks ahead. Cover and refrigerate.

COLA BBQ SAUCE

Steps:

• Combine all ingredients in a sauce pan and gradually bring to s boil over medium heat.
• Reduce heat and simmer until reduced by a quarter, about six to eight minutes.
• Use right away or can be refrigerated for several months.

BBQ RIBS WITH COLA SAUCE

Steps:

• Place the wood chips in water to soak for an hour. If using a gas grill, soak 2/3 (4 cups) of the chips, otherwise soak all of them for use on a charcoal grill.
• Remove the membrane from the back of the ribs. This is easy to do by using a paper towel to get a good grip on the membrane at one end of rack with your fingers, and then simply peel it off. You may need to use a knife to get it started.
• Combine and mix mustard paint ingredients in a small bowl and slather it completely over both sides of the ribs.
• Mix the dry rub ingredients well with your fingers in a small bowl, then sprinkle onto both sides of the ribs.
• Prepare the grill for indirect cooking - for a gas grill only turn on the burner on one side turned and the grate above it removed. Preheat to 225-250°F.
• For a gas grill you will make two smoke pouches. Divide the soaked wood chips onto two seperate sheets of aluminum foil at one end of each one after squeezing out the excess water from the chips. Divide the dry chips and add them to each pile. Mix the dry and wet chips up a bit and fold over the other end of the foil to meet the end the chips are near, crimp along the edges to seal all around and poke holes into both sides with a fork. Repeat to create the other pouch. Place one of the smoke pouches directly over the hot burner. Close the lid and wait for smoke to start.
• For a charcoal gill, simply squeeze out the excess water and add half of them directly onto the coals after they have turned ash white.
• Place the ribs on the "cool" side of the grill and then close the lid. Cook for 3 hours. Replace the smoke pouch (or add the rest of the wood chips onto the fire bed for a charcoal grill) after it stops smoking, about an hour.
• After they've cooked for 3 hours, completely wrap up the ribs tightly in foil wrap and return them to the grill and close the lid to continue cooking this way for 2 hours. You may add some more dry rub at this point to intensify the flavor more.
• In the meantime, add sauce ingredients in a small saucepan and whisk. Bring to a boil, then reduce to a simmer and continue to simmer for 30 minutes. Allow to cool to room temperature.
• After the ribs have cooked for 2 hours wrapped in foil, remove them from the foil and return them to the grill. Be careful moving them because at this point the ribs are quite tender and can break.
• Continue to cook for 1 hour, hence the term '3-2-1' (hours for each step of cooking). Baste with the cola sauce during the last 20 minutes.
• Remove the ribs from the grill (they will have firmed up after this last hour of cooking in the open again and will be much easier to handle). Let them rest for 10 minutes before cutting up into individual ribs.

RIBS WITH CHERRY COLA BARBECUE SAUCE

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.