Cherry- Chipotle Ribs
You probably gasped at the first ingredient. Soda!! Oh my word! But, it’s not like you are drinking 6 cups of soda and this serves 8 people. It’s really not that big of a deal, I promise. You have my blessing to make these ribs. This is for sure a plan ahead recipe, but it’s so worth it! My father has made these ribs before and Neil is a huge fan. I’m not a big rib fan but these are pretty good. To remove the membrane underneath the rack, lay the rack meaty side down. Using the tip of a knife, gently cut under the membrane on one corner. Grasp the corner of the membrane and gently pull it away from the bones. If you are home on a Saturday or Sunday and have the time, make these ribs. The recipe is very simple, it just takes some time to marinate and then cook and lastly grill. Enjoy.
- For marinade: combine cola, onion, garlic, salt and pepper in a large bowl and whisk together. Remove membrane from racks of ribs. Cut between bones to separate racks into quarters; place in a jumbo size resealable bag. Pour marinade into bag; seal bag and place into a 13x10x2 in. disposable foil pan. Marinate in refrigerator 8 hours or overnight.
- Prepare grill at medium-high heat (indirect cooking). Remove pork from marinade; reserve 2 cups and discard remaining marinade. Place ribs in foil pan. Pour reserved marinade and water over ribs; cover pan with heavy duty aluminum foil. Grill, covered 3-4 hours or until meat starts to fall off the bones.
- Remove ribs from pan; discard pan and braising liquid. Prepare grill for direct cooking over medium-high heat. Place ribs on grill and grill, uncovered 3-4 minutes or until grill marks appear turning occasionally and basting with 3/4 cup of the barbecue sauce.
Recipe from Pampered Chef, serves 8