These barbecued ribs are a great way to use up leftover cola that’s starting to go flat. Cola gives this glaze a deliciously sticky texture and caramel flavour.

Yield: Serves 4.



  • 8 cups cola
  • 4 lb (2 kg) pork back ribs
  • 1/4 cup ketchup
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp green pepper sauce
  • 1/4 tsp dry mustard


  1. To prepare cola syrup, bring cola to a boil in a non-reactive saucepan; reduce heat and simmer, stirring occasionally, until cola is syrupy and reduced to 2 cups. Cool completely. Reserve 1/2 cup of cola syrup for sauce.
  2. Place ribs in a shallow non-reactive baking dish; pour remaining cola syrup over ribs. Cover and refrigerate, turning ribs occasionally, for 24 hours.
  3. To prepare sauce, combine reserved cola syrup with all remaining ingredients.
  4. Preheat natural gas barbecue on low heat for 10 - 15 minutes.
  5. Remove ribs from cola syrup; discard cola syrup.
  6. Grill ribs over low heat on natural gas barbecue until meat is almost tender, about 1 hour.
  7. Brush sauce over ribs. Continue grilling until meat is tender, turning and basting with sauce, about 10 minutes.
Nutritional analysis per serving:


913 calories, 57.3. g fat, 67.3 g protein, 33.3 g carbohydrate, 0.1 g fibre, 496 mg sodium

Tip: Do not use diet cola in this recipe.