Place ribs in large pan. Combine 2 bottles cola, rum, kosher salt and chipotle chiles; mix until salt is dissolved. Pour marinade over ribs. If needed, add enough water to cover. Cover and refrigerate 2 to 12 hours.
Heat oven to 350oF. Remove ribs from marinade; dry with paper towels. Coat ribs with barbecue seasoning blend. Place in shallow pan roast 2 hours.
Brush ribs with your favorite barbecue sauce during the last 30 minutes of cooking.
Place ribs in large pan. Combine 2 bottles cola, rum, kosher salt and chipotle chiles; mix until salt is dissolved. Pour marinade over ribs. If needed, add enough water to cover. Cover and refrigerate 2 to 12 hours.
Heat oven to 350oF. Remove ribs from marinade; dry with paper towels. Coat ribs with barbecue seasoning blend. Place in shallow pan roast 2 hours.
Brush ribs with your favorite barbecue sauce during the last 30 minutes of cooking.
This is a rich and full-bodied red meant for equally challenging and bold dishes. With black currant, black tea and vanilla notes, this dark, rich wine complements dishes overflowing in protein and rich flavors such as hearty stews, ribs and sauces.