Oven-baked ribs with cola barbecue sauce from Jubilee: Recipes from Two Centuries of African-American Cooking (page 227) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute additional sweet paprika for smoked paprika, green bell peppers for red bell peppers, and chiles of your choice for Scotch bonnet chiles. Rubbed ribs must stand 1 hour.

  • mainer_tanya on April 20, 2026

    One of my favorite oven rib recipes.. the bbq sauce is great on chicken too!

  • JoanN on October 10, 2025

    I’ve made this recipe several times now and no question, the recipe is fiddly. But I think these ribs are just about perfect. And the barbecue sauce is outstanding. When I’ve had leftovers of the sauce (I didn’t this time, maybe because I made just half a recipe), I used it with other pulled pork dishes with great success. I don’t have access to an outdoor grill so I can only compare this recipe with other oven recipes I’ve tried and no question, I think this is hands-down the best yet. Yes, it’s fussy. But the baste-marinade, at least, can be made a day or two in advance and the measurements, and even the timing, are very forgiving. I’m convinced that all those little details are the reason this recipe is so good. Of course, it didn’t hurt any that the ribs were St. Louis style Kurobuta pork from Snake River Farms. But I’ve made this before with ribs of lesser pedigree and still gobbled them up. Served them with one of my favorite slaws, the Classic Cole Slaw from Bon Appetite, Y'Al

  • meginyeg on May 07, 2025

    For the amount of effort these ribs were really only ok. We won't make them again.

  • hirsheys on March 04, 2021

    To make these ribs, you have to make a dry rub, a baste-marinade, and a barbecue sauce, AND then bake the ribs (which includes a broiling step, a baking step, then a bbq basting step). In the end, these made very tasty ribs, but they were just ribs - not as earth shattering as I wanted them to be given the megillah! The barbecue sauce is quite tasty - I definitely think I'd make it again. For the baste/marinade you basically make a broth (with very specific ingredients that may or may not be in your fridge), then cover the nuanced flavor of that broth up with apple juice, cider vinegar, worcestershire sauce, and liquid smoke. I guess I'm just not total sure you couldn't use bouillion instead and get pretty much the same end result.

  • Jviney on August 30, 2020

    These were good - perfectly cooked by the recipe’s timeline. Everyone enjoyed them and I guess I might have expected a few more culinary fireworks after prepping the spice rub, and the baste marinade, and also the cola barbecue sauce...but I can’t find fault with the recipe, it was solid.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.