What is good to marinate ribs in before BBQ'ing them? I heard coca-cola?

Answer 1

Marinated Beef Ribs with Spicy Coca-Cola© BBQ Sauce

Ingredients:
2 pounds boneless beef chuck Texas-style ribs
Marinade:
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic
1 cup Coca-Cola
1/4 cup ketchup
1/4 cup cider vinegar
2 1/2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 to 2 teaspoons Tabasco sauce, according to taste preference
1 tablespoon chili powder
1 teaspoon black ground pepper
Sauce:
reserved marinade
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon salt

Directions:
1. Trim excess fat from ribs. Combine marinade ingredients in a 1 gallon sealable plastic bag. Add ribs; seal bag and turn to coat. Refrigerate 12 to 24 hours, turning occasionally.
2. Remove ribs from marinade and set aside. Pour marinade into a 1-quart saucepan; add 1/2 cup ketchup, brown sugar and salt. Stir and bring to a boil over Medium-High heat. Reduce heat to Medium-Low and simmer 20 minutes, stirring occasionally. Remove from heat.
3. Heat charcoal 30 minutes until covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed. Grill ribs 8 to 10 minutes per side over Medium heat (375 degrees grill surface temperature) or until the internal temperature in the thickest part reaches 145-150 degrees. Baste ribs with barbecue sauce during cooking, if desired. Spoon sauce over ribs and serve immediately.

Answer 2

The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...

Answer 3

I've heard Guinness works really well.

Not sure about Coca-Cola. I know for a fact that if you leave a bone in Coke too long the bone goes soft and begins to dematerialize (did a science experiment with my students).

Answer 4

Try Chinese BBQ mix. You can get it in the Asian section or better at the Asian market. Just follow the instructions on the can.It is a powder that is in mix form, you just add water.It is the same that they use in the restaurant for their ribs and pork.It is sweet and sometimes I hit it with a little Tabasco sauce for a hot and sweet twist.Lemon juice with a little orange juice and this mix will give you a great sweet and sour sauce BBQ.Enjoy>>>>>

Answer 5

I typically do not devour at McDonald's or drink Coke.. yet once you've some evidence that they are truly assisting Israel's protection of civilization, i'd ought to reassess that.

Answer 6

Try a mixtured of Worchestershire Sauce and Soy Sauce.

Answer 7

Try using Mildy Wildy with 1/2 cup beer, soak as long as you need. It makes them so tender & good.

Answer 8

I would use a rub and slow cook them in water first, this makes them very tender. Then grill them to crisp them up, putting your favorite bbq sauce on them

Answer 9

Home made Teryaki sauce is the best in my opinion

Answer 10

Leonard Parker and Nicki Williams asked the same question. You should see the answers side by side.