Big Red BBQ Rib Glaze

This recipe by Texas BBQ expert, Jess Pryles, offers the perfect combination of savory and sweet with Big Red soda
big red ribs

Hill Country Barbecue

It's summertime and with the warm weather comes the necessity of good ole BBQ! With its sweet cherry notes, this glaze is a perfect match for pork ribs. Apply glaze towards the end of the cook to give ribs a sticky, sweet, and shiny finish.

If you prefer a spicier kick, add in an extra 1⁄2 tsp of cayenne powder! This glaze can also be used as syrupy drizzle on other pork dishes, too.

10
Servings
103
Calories Per Serving
Deliver Ingredients

Ingredients

For the glaze

  • 20 Ounces soda, such as Big Red Soda
  • 1 Cup ketchup
  • 1 Teaspoon garlic powder
  • 1 Teaspoon onion powder
  • 1 Teaspoon Paprika
  • 1 Tablespoon Worcesteshire sauce
  • 1/2 Cup cider vinegar
  • 1/2 Cup water
  • 1/2 Teaspoon pepper
  • 2 Teaspoons salt
  • 2 Tablespoons cherry jam
  • 2 Tablespoons brown sugar
  • 1/2 Teaspoon cayenne

Directions

For the glaze

Pour Big Red into a small saucepan, and place over low-medium heat to reduce. You want to get the soda down to a syrup, reducing by nearly 6 times. The final amount left in your pan when properly reduced should be approximately 1/2 cup.

In another pan, combine all other ingredients over low heat and mix well. Add in reduced Big Red syrup and allow mixture to simmer for 5-10 minutes.

Cool slightly, then apply to ribs 15-20 minutes before end of cook time, allowing glaze to set and gel before serving.

Store in airtight glass jar for up to one week in the refrigerator.

Check out America's 25 best barbecue chains.

Recipe courtesy of Texas barbecue and lifestyle expert Jess Pryles.

Nutritional Facts

Total Fat
2g
3%
Sugar
14g
16%
Carbohydrate, by difference
23g
18%
Protein
1g
2%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
26mg
3%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
33mg
5%
Selenium, Se
1µg
2%
Sodium, Na
207mg
14%
Water
66g
2%

BBQ Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

BBQ Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.