Big Red
intro
Sticky, smoky pork ribs coated in a sweet, vanilla-kissed glaze made with iconic Texas Big Red soda, a beloved regional cookout staple.
Ingredients
Steps
Prep and season ribs
Pat 1.8 kg of pork spare ribs completely dry with paper towels, then peel and discard the tough silverskin membrane from the bone side of each rack. Mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper in a small bowl, then rub the spice blend evenly over every surface of the ribs. Let the seasoned ribs rest at room temperature for 20 minutes to allow the rub to adhere.
Prep grill for smoking
Preheat a charcoal or gas grill to 135°C (275°F) set up for indirect cooking. Drain the pre-soaked hickory wood chips, place them in a metal smoker box or a tightly crimped foil packet poked with 10 small ventilation holes, and set the packet directly on the grill’s heat source. Close the lid and wait 5 minutes until thin, wispy pale smoke curls from the grill vents.
Slow smoke the ribs
Place the seasoned rib racks bone-side down on the unheated, indirect side of the grill grates, away from direct flame. Close the grill lid and maintain a steady internal temperature of 135°C (275°F) for 2 hours, adding a small handful (1/4 cup) of extra soaked wood chips every 45 minutes to maintain consistent light smoke. Limit lid openings to prevent temperature drops.
Make Big Red glaze
While the ribs smoke, combine 750 ml original Big Red soda, 120 ml apple cider vinegar, 2 tbsp tomato paste, 2 tbsp unsalted butter, and 1 tbsp Worcestershire sauce in a small saucepan over medium stovetop heat (160°C/320°F). Stir to fully combine, bring to a gentle simmer, and cook for 25-30 minutes, stirring occasionally, until the glaze reduces by two-thirds and coats the back of a metal spoon thickly. Remove from heat and set aside.
Glaze ribs to finish
After the ribs have smoked for 2 hours, brush a thick, even coat of the Big Red glaze over every surface of the rib racks. Close the grill lid, hold the temperature steady at 135°C (275°F), and cook for an additional 45 minutes, brushing on two more even coats of glaze at 15-minute intervals. The ribs are done when the meat pulls back 1 cm (1/2 inch) from the bone ends and an instant-read thermometer inserted into the thickest part (not touching bone) reads 95°C (203°F).
Rest and serve ribs
Transfer the finished glazed ribs to a clean wooden cutting board, tent loosely with a sheet of aluminum foil, and let rest for 15 minutes at room temperature to allow meat juices to redistribute. Slice the ribs between the bones into individual portions, and serve with remaining warmed Big Red glaze on the side for dipping.
Tips
2.Avoid using diet or zero-sugar Big Red for the glaze; artificial sweeteners do not caramelize properly, leading to a thin, off-tasting glaze that will not stick to the ribs.
3.Resist the urge to crank the grill heat above 150°C (300°F); high heat will burn the sugar in the rub and glaze, creating a bitter, charred crust instead of a sticky, sweet coating.
OMG these ribs were the absolute star of our Sunday family dinner! I was low-key stressed about the 3.5 hour cook time since I’m usually a 30-minute weeknight meal type of mom, but every single minute was worth it. The big red glaze has that perfect sweet-smoky-tangy balance, my kids were licking sauce off their wrists and begging for seconds before they even finished their first rib. I’m already planning to make a double batch for our neighborhood block party potluck next weekend — SO good, I know everyone is gonna lose their minds over them.
First time I’ve ever made ribs that didn’t turn out tough and chewy! I followed the recipe to a T for my first summer cookout of the year, and the glaze was chef’s kiss. Only tiny hiccup: my old charcoal grill runs way hotter than the recipe says, so I had to move the ribs up to the top rack around the 2 hour mark to keep the sugary glaze from burning. Even with that little adjustment, my roommate said these are better than the ribs we wait 2 hours in line for at our local BBQ joint. 10/10, will be making these all summer.
Total game changer for my weekly meal prep! I made a full rack on Sunday, portioned it out with roasted corn and creamy coleslaw, and it held up perfectly all week for work lunches. The glaze doesn’t get all soggy or congealed when you reheat it, which is my biggest pet peeve with leftover BBQ. I don’t know why I ever bothered making boring chicken for prep when these ribs are this easy to make ahead. Already added this to my permanent monthly recipe rotation!
Just pulled these bad boys off my offset smoker 10 minutes ago and WOW. That big red glaze is so bright and flavorful — I was worried it would be cloyingly sweet, but the smoked paprika and garlic powder cut the sugar perfectly, and the meat was super tender. Only reason I’m knocking off a star is I wish the recipe noted that you need to budget extra time for the glaze to reduce, I almost ran late to my buddy’s watch party because I didn’t plan for that step! Already sent the recipe link to my entire hiking group chat though, these are gonna be my go-to rib recipe for camping trips and backyard BBQs from here on out.