Heres one

[BBQdude]

Cherry Cola Ribs



* 2 slabs pork baby back ribs (about 4 lbs. total), rinsed and patted dry
* 3 cans (12 oz. each) Safeway Go2 Cherry Cola (do not use sugar-free)
* 2 tbsp. firmly packed Safeway Light Brown Sugar
* 2 tsp. Safeway Garlic Powder
* 1 tsp. freshly ground black pepper
* 3/4 cup Safeway Red Cherry Preserves
* 3/4 cup Safeway Hickory Smoke Barbecue Sauce

1. Cut ribs into 4-bone sections, put in a gallon-size plastic freezer bag and pour in cola (reserve 1/2 cup). Seal bag tight; chill 1 hour, flip bag, then marinate at least 1 hour or up to 24 hours.

2. Prepare a gas or charcoal grill for indirect, medium heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions). If using charcoal, set a foil drip pan on fire grate with coals around it.

3. Mix brown sugar, garlic powder, and pepper. Drain ribs: pat dry. Pat meat side of ribs with sugar mixture.

4. Cut two 24-in.-long sheets of heavy-duty foil (18 in. wide). Place half the ribs, meat side up, on one half of the foil sheet. Loosely fold foil over meat, and seal on two sides. Tilt packet and pour in reserved cola; fold to seal. Repeat with remaining ribs.

5. Lay packets, folded side up, on center of cooking grate (not over direct heat). If using charcoal, add 5 briquets to each mound of coals at start; repeating every 30 min. Cook until meat has shrunk back from bone ends (cut packet to check), about 45 minutes

6. Mix preserves and barbecue sauce; set aside half.

7. Lift packets off grill to platter. Remove ribs from packets and return to center of grill (not direct heat); cover grill (keep vents open from charcoal). Cook, brushing with cherry preserves, until meat is no longer pink in center, about 15 minutes.

8. Transfer ribs to a platter; cut to separate. Serve with reserved preserves mixture.


grilling.safeway.com/recipe.cfm?recipeid=9

[DATsBBQ]

This post was hidden from public view by me yesterday. I hid it so the braintrust here could make a decission as to whether or not it violated our "Spam" rules. The upshot was that it does not, hence it is back in the public domain.

What caught my attention the reference to certain name brand ingredients to the exclusion of all others and a link to the same company's website.

The forum is growing is size and search engine placement , the down side is that we'll seen an expodential increase in spammers, most of which are clearly spammers. Posts that have nothing to do with anything on the forum or thread with links to sites that have no relevence to anything.

Therefore, BBQdude has been exonerated and is not a spammer.

My appologies for any inconvience caused to the BBQdude.

[BBQdude]

Why thank you i didnt want to post a recipe that i didnt create and then some would be like oh so u copied this at so and so but ya THANKS

[Papa Tom]

Interesting recipe......

[Gator]

BBQDude,

No worries on the post - you posted correctly by giving credit to the original maker of the recipe. Thanks.

That is one unique recipe BBQDude!

[JamesB]

I've seen several Q recipes using cola of some sort, from cherry, to root beer to Dr. Pepper... Ain't tried not of 'em yet... Maybe I need to expand my repertoire and give some of them a try. Maybe one day...