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Coca Cola Glazed Baby Back Ribs

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Pork Nirvana: Coca Cola Glazed Baby Back Ribs

Memorial Day is the start of grilling season. I want to share with you an absolutely unbelievable recipe for ribs. The combination of sweet and heat is soooooooo positively off-the-charts good. Coca-Cola is to Atlanta as Guinness is to Dublin. Pork has a natural affinity for sweet, rich caramel flavors. These “nouveau” Southern ribs are by no means traditional, but they are lip-smacking good.

Summer Cook-Outs

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It’s high barbecue and grilling season. This means pork butts slowly smoking on a kamado cooker; burgers, brats, and chops sizzling over a precise pyramid of red hot embers in a kettle grill; apple cider grilled chicken sizzling away, and the juicy staccato of fat dripping from tender, succulent racks of ribs into the blue flame of a gas grill.

I grew up eating home-cooked, whole-hog pork barbecue. When I was a child, my grandfather would cook a whole pig at least once or twice a summer. It wasn’t his profession, but he was an honest-to-goodness country boy and knew what he was doing with a pig and a pit. When I was a girl, the grown folks would primarily choose Memorial Day, July 4th, or Labor Day for our summer barbecue feasts. They were all fantastic events, the huge beast split and spatchcocked on a large metal grate, slowly cooking above a pit of cement blocks and split logs of pecan wood.

This recipe can be prepared on the grill or in the oven. No pit needed. No cement blocks. And, I know you’re going to love these ribs! It’s one of my all-time most popular recipes. Here’s to a safe and happy weekend. Wear your seatbelt and if you are on the water, your life jacket. Seriously.

Bon Appétit, Y’all!
Virginia Willis

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cookbooks on www.virginiawillis.comCopyright © 2020 Virginia Willis Culinary Enterprises, Inc.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

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