Print
Cola and Kimchi Glazed Ribs Recipe

Coca-Cola and Kimchi Glazed Ribs

Adapted from here.

Course Dinner
Keyword coke glazed ribs, game day recipe, glazed ribs
Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes
Servings 6 servings
Author Brandon Matzek

Ingredients

  • 7 to 8 pounds pork spareribs
  • 45 ounces Coca-Cola (6 Coca-Cola Mini 7.5 fl ounces cans)
  • 1 cup kimchi juice*
  • 3/4 packed light brown sugar
  • 1/3 cup Dijon mustard
  • 1/3 cup white miso
  • 2 tablespoons fish sauce
  • 2 tablespoons unseasoned rice wine vinegar

Lime wedges, sliced scallion greens and kimchi, for serving (optional)

Instructions

  1. Preheat an oven to 325°F and set oven racks in the top and bottom thirds of the oven. Season ribs generously with salt and pepper. Tightly wrap each rack of ribs in 2 layers of foil. Divide foil-wrapped ribs between 2 baking sheets and bake until tender (about 2 hours). Halfway through cooking, switch the positions of the baking sheets to ensure even cooking.
  2. While the ribs are cooking in the oven, prepare the glaze. Bring Coca-Cola® to a boil in a medium saucepan set over high heat. Continue to boil on high until the coke is reduced to about 1 cup (45 to 50 minutes). Add kimchi juice, brown sugar, mustard, miso, fish sauce and vinegar, stirring to combine. Bring the mixture back to a boil, reduce heat to medium and simmer until reduced to 2 to 2 1/2 cups (30 to 35 minutes).
  3. Let the ribs cool in the foil for a few moments, then drain off any excess fat and liquid. Cut each rib rack into 2 bone pieces. Reserve 1 cup of glaze for serving, then brush the remaining glaze all over the ribs. Grill or broil ribs, turning occasionally, until glazed and blackened in spots (about 5 minutes).
  4. To serve, place ribs on a large platter with lime wedges and small mounds of kimchi. Top with a scattering of sliced scallion greens and enjoy immediately!

Recipe Notes

*Kimchi juice is the liquid that’s in the kimchi jar. If you don’t get a full cup of kimchi juice from your jar of kimchi, you can also blend up some kimchi until smooth, and use that to make up the difference. Your finished barbecue sauce won’t be as smooth, but it’ll be just as delicious.