Sunny Anderson fires up the grill for her all-American Cola-Glazed Short Ribs!
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Sunny's Cola-Glazed Short Ribs
RECIPE THANKS TO SUNNY ANDERSON
Level: Easy
Overall: 4 hr
Active: 30 min
Yield: 4 to 6 portions

Ingredients

Sauce:

2 tablespoons olive oil
1 cup sliced onion
Kosher salt and newly ground black pepper
1/2 teaspoon Hungarian paprika
8 to 10 sprigs fresh thyme
4 cloves garlic, peeled and smashed
1/2 cup dark brown sugar
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 Roma tomatoes, chopped
2 cups soda (not diet).

Ribs:.

4 pounds bone-in beef brief ribs, at space temperature level.
Kosher salt and freshly ground black pepper.

Directions.

For the sauce: In a big pot on medium high heat include the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Include the paprika, garlic and whole sprigs of thyme. Stir till aromatic, about 5 minutes. Add the brown sugar, catsup, vinegar, mustard and tomatoes and stir to integrate. Include the soda pop and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, till the sauce thickens to a little thinner than the consistency of ketchup, about 45 minutes.

For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, put the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and turning the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and prepare, quickly basting and recovering every 30 minutes, up until the meat hurts, 2 to 4 hours depending on the size of the ribs, or until the internal temperature level is 200 degrees F.

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Sunny Anderson's Cola-Glazed Short Ribs|The Cooking area|Food Network.