Weber's BBQ Cola Ribs


For the Rib Rub:

1 tbsp sea salt
1 tbsp smoked paprika
1 tbsp onion flakes / powder
1 tbsp chilli powder
2 tsp ground cumin
1 tsp celery seeds
1 tsp ground black pepper
2 racks meaty baby back ribs (approx. 1.3kg)
2 tbsp American mustard

For the Basting Mixture:

85g unsalted butter
2 tbsp cider vinegar

 For the Cola Barbecue Sauce:

240ml tomato ketchup
240ml cola
3 tbsp cider vinegar
2 tbsp treacle
2 tbsp American mustard
1 tsp Worcestershire sauce
1 tsp chilli powder


The Rub:

In a small bowl, mix rub ingredients together and set aside.


Using a blunt knife, slide the tip under the membrane of the rib, lift and loosen until membrane breaks. Pull a corner of the membrane and slide off entirely. Cut the rib crosswise into two halves.

Cover both ribs evenly with the prepared rub, ensuring the majority is coated to the meatier side than the boned side. Leave both to stand at room temperature for approx. 30 mins.

BBQ prep:

Prepare barbecue for cooking over low heat at approx. 120°C. Add wood chunks to your coals or place the wood chips in a smoker box.

When smoke appears, place ribs, bone-side down on the cooking grate to roast over an indirect low heat.  Close barbecue lid and allow to cook for 1 ½ hours. Maintain temperature between 120-150°C.

Cola sauce:

In a saucepan, mix sauce ingredients together and bring to a gentle boil, then reduce heat and simmer for 15 minutes. You should have 350ml of sauce. 

At the BBQ:

After 1 ½ hours of cooking, lightly baste both sides of ribs with your melted cider vinegar butter. Continue bone side down cooking with lid closed for another 1 ½ hours.

After 3 hours of cooking, generously baste ribs with cola sauce and cook for 15 minutes at very low heat.  The ribs are ready when the meat in the middle is tender and begins to tear.
If the racks are ready for removal (shrunken meat by approx. 0.5 inch), lightly baste with more sauce and allow to rest for 15 minutes before cutting between ribs and serving warm with sauce on the side.