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Sticky Cola Short Ribs

Sticky Cola Short Ribs


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Sticky Cola Short Ribs

These ribs can be fresh or smoked, whichever you prefer. I prefer smoked! Either way the sauce makes them sticky and fun to eat.


  • Prep Time : 20 min
  • Cook Time : 2 hour
  • Ready Time : 2 hour, 20 min




  • 1 top rib roast (ask your butcher to cut the roast in half horizontally so that you have two shorter racks of ribs - you can either keep them as a rack or cut them up individually)
  • 3/4 cup apricot jam
  • 2 Tbl balsamic vinegar
  • 1 cup coca cola
  • 2 tbl tomato soup mix
  • 4 Tbls onion soup mix
  • 1 bird eye chilli chopped (optional)
  • 1 tsp crushed garlic (optional)


Preheat oven to 350 Deg. F

Combine all of the above ingredients and pour over ribs. Roast covered for 1 hour then remove cover, reduce the heat to 300 and allow to roast for a further 1 hour. Keep basting them during the last hour.

If they aren’t smoked then you will need to cook them for an additional hour. Smoking speeds up the cooking process.

* Another quick alternative: SMOKED BEEF RIBS AND CHUTNEY

2 – 3 Racks of beef or lamb ribs (I prefer to cut them up individually – it gives them an all round delicious taste)

1 bottle chutney or 1 cup home made

1/4 cup syrup

2 Tbl vinegar

Roast uncovered (350Deg. F) for 1 hour. Keep Turning and basting.


About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




12 Responses to Sticky Cola Short Ribs

  1. avatar says: lottem

    Can your rib recipes be frozen and reheated for the seder?

  2. Sure you can freeze them. With the Terriyummy (thin rib strips) I wouldn’t cook them as long in the initial cooking process. I would take about 20 minutes off as they will cook more when warming up.

  3. avatar says: annette

    what can you use instead of tomatoe soup mix? cn yu use a can of tomatoe soup or any other dry soup mix?

    • You can use any dry tomato soup mix.
      With the coke and onion soup it will form a sticky glaze. Keep basting the brisket towards the end.
      Chag Sameach.

  4. avatar says: Laura

    I am running out tonight and purchasing the ribs, and will freeze for Passover. I WOULD NOT MAKE this at the SEDAR because our vegetarian family would not be happy with the rest eating items with bones.
    We had a situation one Thanksgiving when one walked into the kitchen and saw the turkey bones.

  5. Laura, you go girl! Get em Ribs they’ll smell those ribs and wish their potatoes, quinoa and pumpkin tasted as good!!!

  6. I have a question about ribs. I buy them and they’re full of fat and bone and almost no meat. What am I buying wrong? I see these great recipes but they seem a waste of money given the lack of meat. Help! Thanks.
    Kol Toov (all good things),

    • Hi Marnie, Take the pic of the raw cut of top ribs into your butcher and show him how meaty they are and tell him you want that exact cut.
      pls inbox me at sclurie@gmail.com and I will send you pic of ribs.

  7. avatar says: rina

    what kind of syrup? what kind of vinegar for the smoked ribs and chutney please?

    • I know Sharon will respond when she can, but she had told me before that any kind of sugar syrup would work, maple syrup seems to be the best option in my opinion. I believe the chutney might be like a mango chutney they sell here, but I don’t know that you can get it for Passover. She gives us her homemade recipe for it here http://www.joyofkosher.com/recipes/passover-mango-chutney/ and the same balsamic vinegar above would probably work too.

  8. avatar says: Shayna

    I buy my short ribs pre-cut. How many pounds would I need for this recipe?

    • I would get about 5 – 6 lbs. That may only feed about 4 people as the bones weigh quite a bit. You’ll be able to get a better idea when you see them. This recipe is for about 5 lbs.However, there are a few factors to take into consideration, meat ratio to bone!

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