The secret ingredient to this tender, delicious barbecued ribs recipe known as Grandpa’s Coca-Cola Ribs? Coca-Cola soda and some time! Perfect for your next family party.
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Why we love this recipe
My all-time favorite recipe for tender, delicious, perfect every time ribs is this one for Grandpa’s Coca-Cola Ribs, which are just what you think they are.
Juicy ribs marinated in, among other things, a bath of Coca-Cola soda (or Dr. Pepper, if you prefer), which gives them an amazing consistency and an even more amazing taste.
(Oh, and if you want an amazing Slow Cooker Coca-Cola Pot Roast recipe, we’ve got you covered on that too!)
A little easy breezy coleslaw on the side, and you are in for the perfect summer supper! Make sure you build in some time for these, because while they are super easy to make, they do need time to marinate and then time to cook low and slow in your oven before you finish them on your grill.
Ingredients you need
Ingredient notes and substitions
- Ribs: We always use baby back pork ribs for this recipe. They are the right size and contain the right amount of lean vs fat ratio, and (bonus points!) they are very affordable.
- Soda: You can use any dark soda from Coke to Dr. Pepper to your friendly neighborhood store brand…just make sure it is the regular variety and not the diet version. You need the sugar as well as the carbonation in the soda to tenderize your ribs.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: Place 4 pounds of bone-in pork ribs to a large glass or ceramic baking dish and pour 2 cups of Coca-Cola or Dr. Pepper over them. (Save the third cup of the soda for a sauce to be made later.) Cover the pan securely with plastic wrap and let the ribs marinate in the fridge overnight.
STEP 2: Pour that remaining cup of soda into a blender or food processor and add 3 cups of ketchup, one cup of brown sugar, 6 tablespoons of chili powder, 4 tablespoons of ground black pepper, 2 tablespoons dry mustard, and 1 tablespoon of cinnamon. (Whew!) Blend until smooth.
STEP 3: Take the ribs out of the pan they have been marinating in and toss that soda. Put the ribs in a roasting pan that has been coated with cooking spray, brush liberally with part of the sauce.
STEP 4: Cover the roasting pan with a lid or some foil and roast the ribs in a 225 F oven for about 2 1/2 hours or until very tender. A paring knife should go in easily. You can check them for done-ness with a thermometer – they should be about 200 degrees.
STEP 5: When you are ready to eat, preheat your grill to medium high heat and grill the rib, basting with some of the leftover sauce and turning once or twice until the outside is crispy, about 10-15 minutes.
STEP 6: While the ribs are cooking, send someone reliable in to simmer the remaining sauce over medium-low heat for about 10 to 15 minutes until a little thick.
STEP 7: Stand back while the dinner crowd goes crazy for your ribs! See that smile? It happens every single time you cook up these ribs!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Roasting Pan: This affordable roasting pan is nice and sturdy.
- 9 x 13 Casserole: Perfect for marinating those ribs (and for making my favorite cheesy cauliflower casserole recipe!)
- Measuring Cup: We love these angled measuring cups – they come in all different sizes!
- Food Processor: One of the few appliances that is allowed to stay on our counter 365 days a year.
- Measuring Spoons: We love these magnetic spoons that let you use one at a time.
- Basting Brush: This silicone brush is our go-to for any and all basting!
- Thermometer: Always the best way to check for done-ness.
Recipe FAQs
You can, all the way up until the grilling part. You can do the oven portion of the recipe up to a day ahead of time.
You can drink some while you make these ribs, but you need the sugar in the regular Coke to make this recipe as wonderful as it needs to be!
We do recommend baby back pork ribs for this recipe, but you can use beef ribs if you want to. Keep in mind that beef ribs are usually bigger and more dense so they will need more time in the oven (you want them to get to a temperature of about 200 degrees), and will have a stronger flavor – but if it’s a flavor you like, then go for it!
Pop your question in the comments section below and I will answer pronto!
What to serve with this recipe
We love us some vinegar coleslaw with these ribs, and a hearty BLT potato salad is perfect as well. Some butter biscuits are always a hit, and for dessert? We’ll have some banana cream pie, please!
Other grilling recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Grandpa’s Coca-Cola Ribs
The secret ingredient to this tender, delicious barbecued ribs recipe? Coca-Cola soda and some fatherly love! Grandpa’s Coca-Cola Ribs!
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Oven
- Cuisine: American, Southern
- Diet: Gluten Free
Ingredients
- 4 lbs bone in pork ribs
- 3 cups Coca-Cola or Dr. Pepper
- 3 cups ketchup
- 1 cup packed brown sugar
- 6 tablespoons chili powder
- 4 tablespoons ground black pepper
- 2 tablespoons dry mustard
- 1 tablespoon ground cinnamon
Instructions
- Place the ribs to a large glass or ceramic baking dish and pour 2 cups of Coca-Cola or Dr. Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Cover the pan securely with plastic wrap and let the ribs marinate in the fridge overnight.
- Pour the remaining 1 cup of soda into a blender or food processor and add the ketchup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Blend until smooth.
- Take the ribs out of the pan they have been marinating in and toss that soda. Put the ribs in a roasting pan that has been coated with cooking spray, brush liberally with part of the sauce, cover the pan with a lid or foil and roast in a 225 F oven for about 2 1/2 hours or until very tender. A paring knife should go in easily, and/or you can measure them for doneness with a cooking thermometer – they should be around 200 degrees.
- To finish, grill the ribs over medium-high heat, basting with some of the leftover sauce until the outside is crispy, about 10-15 minutes. While the ribs are cooking, simmer the remaining sauce on the stove over medium-low heat for about 15 minutes until a little thick.
- You can either cut the ribs into one rib pieces or serve them up in sections. Enjoy!
Notes
-
- Ribs: We always use baby back pork ribs for this recipe. They are the right size and contain the right amount of lean vs fat ratio, and (bonus points!) they are very affordable.
-
- Soda: You can use any dark soda from Coke to Dr. Pepper to your friendly neighborhood store brand…just make sure it is the regular variety and not the diet version. You need the sugar as well as the carbonation in the soda to tenderize your ribs.
Barbara Collins Rosenberg says
Michael’s mouth is watering!
Hope Philly was fun and Happy FD to Don!!!
Atlas skwarchuk says
I made this recipe in Oct 2012 and it was amazing and I’m back today to do it again. This is a delicious recipe and would like to thank you for sharing. Props to you and your family. Thank you
Kate says
I’m so glad! And I’ll let my dad know, too. :)
tomas says
Hello, 225 in oven – fahrenheit or celsius?
thank you
t.
Kate says
Fahrenheit! Happy ribs.
matt says
225 degrees Celsius would be a little too hot. I read some of the questions and ask myself…. Are you sure there’s no such thing as a dumb question??
Jason says
Wow i just tried your ribs and they’re great. I’m glad I made the effort to bbq today even though it’s a brisk -18 C today and had to warm up the tank inside. You really taste the cinnamon eh.
Thanks again for the recipe
Kate says
Wow!!! That is true rib-making dedication!! I am impressed! :)
jeremy says
Trying these tonight for a party! Hope they are great;
Kate says
They are one of our favorite party foods! Have a great time!!
Delihia Gaytan says
Hi Kate I love ur Dad spare ribs they are very good this is my Third time making them
my family and friends love it , tell ur dad thank u
Mrs Gaytan
Kate says
I will definitely tell him – it will make his day!
Raquel Lauritzen says
It doesn’t say whether to pout off the marinade before baking
Kate says
You transfer the ribs from the soda to a baking dish, then brush with the marinade – you don’t pour the soda into the baking dish. Does that help?
Kate Morgan Jackson says
Tb is tablespoons – I changed it on the recipe just in case anyone had the same question. :)
Anonymous says
I mean tb?
Anonymous says
What is the measurement that is tsb?
David P says
Kate, I’m seriously wanting to clarify your dry seasonings here. I do a LOT of making my own marinades and 6 TABLESPOONS of Chili Powder is a tremendous ratio to just 1 cup of coke and 3 cups of catsup. Same goes for your 2 TABLESPOONS of dry mustard. Dry mustard is very warm and I don’t think I’ve ever used more than 1 or 2 teaspoons for any marinade or sauce I’ve made. Please clarify, if you will, that you do mean Tablespoons rather than teaspoons. I probably won’t hear back from you in time as I only have an hour to go on these ribs. I’m smoking these after having marinated in coke overnight. I smoke them 3 hours at 135, then I double wrap them in heavy duty foil adding 1/4 cup of coke before sealing them up and putting them back on the grill for 2 hours. Afterwards I put them back on the grill for another hour which is when I will be basting with your sauce. Thanks!
Hi David! Yes, those measurements are correct – it is tablespoons. The sugar in the sauce from the coke and other things will temper the spice in the sauce, and as you see from the other comments on this recipe, the ribs turn out deliciously with just the right amount of spice and sweetness! Hope you love them as much as our family does. ?
David says
Sauce came out great! I was hoping to share pictures but I don’t see a way to include them.
Hi David and hurray!! And while my comments section can’t handle pictures, you can definitely post them on the Framed Cooks Facebook page, and/or you can tag @framedcooks on Instagram – I’d love to see them!
a Broad says
Well, you know what they say about Things being better when made with Love.
:)
Laina Kos says
I too usually ribs in crock pot with pepsi and orange juice well this morning its pepsi and pieapple juice. What i had on hand to cook then i will bbq after
I bet the pineapple juice worked just perfectly! It’s always good to improvise, especially these days! :)
Jessica says
Coca Cola and ribs, somehow it makes sense!
Kathleen says
I love reading about your lovely parents! These ribs look outrageous! Can't wait to try them! Tell your Dad thanks ;)
Nancy Stern says
Knowing your parents as I do, those words are a pleasure for me to hear. I will be happy to try himself's rib recipe at our earliest opportunity and maybe it will make the next book with his name on the recipe. Love your blog and your family….Nancy
All Things Yummy says
yum, those ribs look delicious.