We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 300F.
Combine brown sugar, salt, paprika, chili powder, cayenne, cumin, black pepper, and red pepper flakes in a medium bowl. Mix until evenly combined.
Generously rub the spice mixture over all sides of each rack of ribs.
Place ribs in a large deep ovenproof tray or disposable food prep trays, ensuring all racks have the same side facing up.
Whisk together Coca-Cola, brewed coffee, minced garlic, yellow mustard, and vinegar in a large measuring cup.
Pour the braising liquid into the corner of the baking tray - not directly over the ribs - so you don't wash off the spice rub.
Top the ribs with sliced lemons and oranges.
Cover the tray extremely tightly with heavy duty aluminum foil. Place in the oven for 1 hour and 45 minutes.
Remove from oven. Carefully pull back the foil (there will be a lot of steam). Gently flip each rack of ribs.
Re-wrap tightly with foil and return to the oven for 1 hour and 30 minutes.
Transfer cooked ribs to a clean tray. Slice into halves or thirds if desired. Let rest 20-30 minutes, or cool in the fridge until ready to grill.
Heat your grill to medium-high.
Baste ribs generously with BBQ sauce and place on the grill.
Cook on each side, basting with more BBQ sauce as you go. Cook and baste twice on each side until the sauce is caramelized.
Serve alongside your favorite BBQ sides with extra sauce on the side.
Want to keep this recipe for later? We can email it to you!
Baby back ribs are best for this recipe. Spare ribs or St. Louis-style ribs work too - add 15-20 extra minutes to the braising time.
Perfect for prepping ahead: braise in the morning or the day before, refrigerate, and grill when guests arrive.
Pour the braising liquid into the corner of the tray, not over the ribs, to keep the spice rub intact.
No grill? Brush with BBQ sauce and broil on high 3-5 minutes per side until caramelized.
Storage: Refrigerate up to 4 days; reheat covered at 300F for about 20 minutes. Freeze up to 3 months.
Can I use a different type of ribs?
Yes, spare ribs or St. Louis-style ribs work too. Just add 15-20 extra minutes to the braising time.
What if I don't have a grill?
You can brush the ribs with BBQ sauce and broil on high for 3-5 minutes per side until caramelized.
How far in advance can I prepare the ribs?
You can braise the ribs in the morning or the day before, refrigerate, and grill when guests arrive.
How should I store leftovers?
Refrigerate up to 4 days; reheat covered at 300F for about 20 minutes. Freeze up to 3 months.
Why pour the braising liquid into the corner of the tray?
Pouring the liquid into the corner helps keep the spice rub intact on the ribs.
