COMMUNE (CLOSED)
Formerly located at Westside Marketplace, 1198 Howell Mill Road, Atlanta.
Q: I was wondering if you could ask chef Tommy Ricci at Commune for his recipe for Coca-Cola Glazed Baby Back Ribs. I rarely eat ribs in public because of the mess, but these are worth it! — Heather Anne Conly, Atlanta
A: Thomas Ricci, executive chef at Commune, says: "Slow and low are the keys to great-tasting ribs. If the temperature is too high, you lose the fat rendering into the meat for flavor and moisture and the ribs could become dry and chewy instead of moist and tender."
He also advises letting the ribs cool briefly before cutting. Cut the ribs upside down because you can follow the bones. He adds, “Make sure to eat that last one on the end that’s ours — the chefs’ cut.”
Coca-Cola Glazed Baby Back Ribs
Makes 6 servings
Preparation time: 20 minutes
Cooking time: 4 hours
1/3 cup pimenton picante (hot Hungarian paprika found at farmers markets and other specialty markets)
1/3 cup ground ginger
1/4 cup kosher salt
4 pounds baby back ribs (about 4 slabs)
2 tablespoons vegetable oil
1 1/2 yellow onions, finely diced
1 1/2 jalapeño peppers, finely diced
1/2 habanero pepper, finely diced
1 cup brown sugar
1 cup dark molasses
1/2 cup lime juice
1 cup apple cider vinegar
1/2 gallon (2 quarts) Coke
Preheat a convection oven to 200 degrees or a standard oven to 250 degrees.
In a bowl, combine pimenton picante, ginger and salt. Rub evenly over ribs, just to cover, not to cake. Discard excess rub.
Place ribs in a shallow baking dish or on a baking sheet and bake for 4 hours, until tender. Set aside to cool.
An hour before ribs are ready: In a large pot add oil. Saute onions, jalapeños and habanero until tender, about 5 to 10 minutes. Add sugar and cook until dissolved. Add molasses, lime juice and vinegar. Reduce by 1/3 over medium heat. Add Coke and reduce by half until thickened, but not syrupy, stirring occasionally.
When ribs have cooled, cut into individual ribs. Place ribs in the sauce and glaze to your liking, reducing further if desired. Bathe ribs generously in sauce and serve.
Per serving: 327 calories (percent of calories from fat, 64), 16 grams protein, 14 grams carbohydrates, 1 gram fiber, 23 grams fat, 76 milligrams cholesterol, 389 milligrams sodium.
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