Coca-Cola marinated Pork Shortribs with Maple Honey-mustard Glaze

Ribs are a summer favorite and over the years I have developed a method of delivering consistently moist, tasty ribs.

Whether beef or pork, the way to good ribs is to brine. Brining begins the process of breaking down the tough connective tissue in the ribs. Cooking them low and slow, in the oven or on the grill, continues the process by using time to create tenderness.  The Coca-Cola brine adds a subtle sweetness that works well with the mustardy tang of the glaze.


  • 1-2 racks of baby-back pork ribs (cut into halves or not)
  • 1 (12 ounce) can cola (any kind)
  • 2 Tablespoons fresh chopped ginger
  • 3 cloves garlic (minced or sliced)
  • 2 tablespoons of salt
  • 1 cup Honey Maple Mustard Sauce (recipe below) 

Rub salt into ribs. Combine cola, garlic and ginger in a Ziplock bag or sealable container. Immerse ribs. Marinate for 1-2 days (six hours minimum).

Maple Honey-mustard Glaze

This tangy, sweet-heat glaze is great for that North Carolina flavor.

1⁄3 cup soy sauce

1⁄4 cup maple syrup

3 tablespoons honey

2 garlic cloves (crushed)

2 tablespoons Worcestershire sauce

1⁄2 teaspoon black pepper

hot sauce to taste

2 tablespoons coarse grain mustard


  1. Heat oven to 275. Remove ribs from brine and pat the rack dry with paper towel.  Discard brine.
  2. Brush on first coat of glaze and wrap ribs in heavy aluminum foil pouch. Place on cookie sheet and cook for 2hrs,
  3. Re-apply glaze, re-cover and cook for another 1/12 hours.
  4. Remove ribs from foil, reapply glaze and return to oven set at 425 for 1/2 hour.  Remove and let sit for ten minutes before slicing.

Serve with roasted vegetables, corn, macaroni salad or greens. Cheddar biscuits optional.

Published by eringoscratch

I am a big man, home cook in a tiny kitchen in NYC. I hook it and cook it, buy it and fry it, and will show you around NYC!

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