Coca Cola Glazed Baby Back Ribs

Slow and low are the keys to great-tasting ribs. If the temperature is too high, you lose the fat rendering into the meat for flavor and moisture and the ribs could become dry and chewy instead of moist and tender Recipe is from chef Tommy Ricci at Commune in Atlanta; it is no longer open.

Yield: 0 servings
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  • 1/3 cup pimenton picante (hot Hungarian paprika found at farmers markets and other specialty markets)
  • 1/3 cup ground ginger
  • 1/4 cup kosher salt
  • 4 pounds baby back ribs (about 4 slabs)
  • 2 tablespoons vegetable oil
  • 1 1/2 yellow onions, finely diced
  • 1 1/2 jalapeno peppers, finely diced
  • 1/2 habanero pepper, finely diced
  • 1 cup brown sugar
  • 1 cup dark molasses
  • 1/2 cup lime juice
  • 1 cup apple cider vinegar
  • 1/2 gallon (2 quarts) Coca-Cola


  1. Preheat a convection oven to 200 degrees or a standard oven to 250 degrees.
  2. In a bowl, combine pimenton picante, ginger and salt. Rub evenly over ribs, just to cover, not to cake. Discard excess rub.
  3. Place ribs in a shallow baking dish or on a baking sheet and bake for 4 hours, until tender. Set aside to cool.
  4. An hour before ribs are ready: In a large pot add oil. Saute onions, jalapenos and habanero until tender, about 5 to 10 minutes. Add sugar and cook until dissolved. Add molasses, lime juice and vinegar. Reduce by 1/3 over medium heat. Add Coke and reduce by half until thickened, but not syrupy, stirring occasionally.
  5. When ribs have cooled, cut into individual ribs. Place ribs in the sauce and glaze to your liking, reducing further if desired. Bathe ribs generously in sauce and serve.

  6. Chef Ricci also advises letting the ribs cool briefly before cutting. Cut the ribs upside down because you can follow the bones. He adds, "Make sure to eat that last one on the end that's ours --- the chefs' cut."
August 2013

This recipe is a personal recipe added by Gardenlife and has not been tested or endorsed by MyRecipes.

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