Try this Cola Crock Spareribs recipe, or contribute your own.
- Carbohydrate 328.3556 g
- Cholesterol 0 mg
- Fat 3.5552 g
- Fiber 5.11000018119812 g
- Protein 20.3422 g
- Saturated Fat 0.5106 g
- Serving Size 1 1 Serving (1676g)
- Sodium 12055.04 mg
- Sugar 323.245599818802 g
- Trans Fat 1.1432 g
- Calories 1271 calories
Step-by-step
- Line a pan with foil, and place spareribs inside. Bake, uncovered, in a preheated 400 degree oven for 1 hour to get rid of some of the fat. Turn once during baking.
- Remove from oven. Cut the ribs into individual rib portions and place in the crockpot. Put the sliced onion on top.
- Mix together cola and catsup, and pour over ribs. Cover and cook on low for 6-8 hours.
Why does pairing a carbonated soda with a tomato-based condiment create such an effective glaze for pork? The phosphoric acid present in standard cola acts as a tenderizer, breaking down tough collagen fibers in the meat during the long braising phase. Meanwhile, the high concentration of sugar in the beverage combines with the natural sugars in catsup to caramelize under heat, building a thick exterior coating as the moisture slowly reduces in the slow cooker. Lining the initial baking pan with aluminum foil prevents burnt sugar from sticking directly to metal surfaces, making cleanup significantly easier after the preliminary fat-rendering stage.
- Bake the ribs at 400 degrees Fahrenheit for one full hour initially, turning them once at the thirty-minute mark to ensure even rendering.
- Cut the pre-baked meat into individual bone portions before transferring them to the slow cooker so the sauce penetrates every surface.
- Set the slow cooker to the low setting for a duration of six to eight hours to achieve a tender texture.
- Substitute barbecue sauce in a one-to-one ratio for the catsup if a more robust smoke flavor profile is desired.
Acidic components balance out heavy sweetness during prolonged simmering periods. Low and slow heat ensures the meat reaches optimal tenderness without drying out.
