Short Ribs with Cola BBQ Sauce

It's not always roses and sunshine when it comes to warm weather, especially this past week, it's been rain, rain and more rain on the east coast and it's really dampening grill time. Unofficial start of summer is almost here and the Memorial Day celebrations must go on! So if the raindrops do fall this weekend, you're prepared. For a barbecue feeling indoors, this is great to make served with a red potato salad and corn on the cob. All you need is a red and white checker table cloth and you won't even miss the sunshine ;)

• 1 pound beef short ribs, on the leaner side
• 1/2 a medium red onion, minced
• 2 cloves garlic, minced
• 7.5 oz. cola
• 2 cups water
• 6 oz. coffee
• 2 tablespoons tomato paste
• 1/4 teaspoon cinnamon
• 1 bay leaf
• 2 cloves
• 1 teaspoon Vegeta, or a good all-purpose seasoning
• 6 teaspoons dark brown sugar
• 1 tablespoon honey
• a few dried mushrooms
• 3 dried apricots, minced
• 1 tablespoon canola oil

Salt and pepper your short ribs and brown them in the oil on medium heat, until they are brown and crisp. It doesn't take long at all, and turn to brown on the other side. Remove them from the pot and set aside. Lower the heat and add your red onion and garlic, stirring to lightly brown them, add in the water and bring up the brown bits that have accumulated on the bottom of the pot. Add in your cola, coffee, tomato paste, cinnamon, bay leaf, cloves, Vegeta, dark brown sugar, honey, mushrooms and minced apricots. Stir well. Add your short ribs back into the pot. Bring to a boil, once the boil is reached drop the heat down to low and cover your pot and simmer for 11/2 hours. Carefully remove the ribs and set aside. Discard the bay leaf, cloves and any woody mushrooms, any other ones can stay in the sauce. With great care, use an immersion hand blender to blend the sauce until smooth. Put the ribs back into the pot, and simmer for another 30 minutes. By this point, the will be falling off the bone and tender. If your ribs aren't on the lean side you can let the sauce sit till room temperature to skim off the fat, and then reheat when ready to serve. This recipe makes about 1-2 servings, so depending on everyones' appetite you can double or triple this recipe as needed. Enjoy!



 I tried to photograph the ribs and make them look good and I don't think it's possible, but I promise these are delicious! Really delicious!