Wednesday, August 17, 2011


Cooking with Coca-Cola®

A national treasure for 125 years.

So important that, they even have their own cookbook. You can get yourself a copy here.

Beans, spuds, sauces, pastas, cookies, cakes, and soups all benefit from some Coca-Cola®.

You can even improve the flavor of your favorite dip with Coca-Cola®. Simply add a few teaspoons of Coca-Cola® to any of your favorite dips for that extra sweetness and zing!

And not to mention Barbecue sauces and marinades.

Chef Virginia Willis'

Coca-Cola®-Glazed Baby Back Ribs

  • 1 cup Coca-Cola®
  • ¼ cup apple cider vinegar
  • 1½ cups firmly packed light brown sugar
  • 2 Scotch bonnet chiles, chopped
  • 2 racks baby back ribs (3 pounds total)
  • Coarse salt and freshly ground black pepper

To make the glaze, in a small saucepan, bring the Coca-Cola®, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.

Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola® mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.

When the ribs are cooked through, set the oven to broil. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.

Serve immediately with lots of napkins.

Because Coca-Cola® spans the globe, here are some Asian influenced Coca-Cola® Chicken Wings :

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