Using soda to add sweetness and depth to meats is a classic technique, and choosing the right flavor pairing can elevate the result — like this Big Red BBQ Rib Glaze.
This recipe reduces an entire 20 oz bottle of Big Red down to a concentrated syrup of about 1/2 cup. Tip: consider doubling the batch when reducing the soda so you have extra glaze on hand. The syrup is versatile — use it as an ice cream topping, substitute it for simple syrup in cocktails, or replace maraschino cherry juice in recipes.
The glaze pairs beautifully with pork ribs thanks to its sweet cherry notes. Brush it on toward the end of cooking to create a sticky, glossy finish. If you want more heat, add an extra 1/2 teaspoon of cayenne pepper. It also works well drizzled over other pork dishes.
Big Red BBQ Rib Glaze
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- Author: Jess Pryles
Ingredients
Scale
1 x 20oz bottle of Big Red soda
1 cup ketchup
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp Worcestershire sauce
1/2 cup cider vinegar
1/2 cup water
1/2 tsp black pepper
2 tsp salt
2 tbsp cherry jam
2 tbsp brown sugar
1/2 tsp cayenne pepper
Instructions
- Pour the Big Red into a small saucepan and place over low-to-medium heat to reduce. Simmer until the soda thickens to a syrup, reducing by roughly six times. The finished syrup should measure about 1/2 cup.
- In a separate pan over low heat, combine the ketchup, garlic powder, onion powder, paprika, Worcestershire sauce, cider vinegar, water, black pepper, salt, cherry jam, brown sugar, and cayenne. Stir to combine, then add the reduced Big Red syrup. Allow the mixture to simmer for 5–10 minutes so flavors meld and the glaze thickens slightly.
- Let the glaze cool a little, then brush it onto ribs about 15–20 minutes before they finish cooking. This gives the glaze time to set and become glossy and sticky.
- Store any leftover glaze in an airtight glass jar in the refrigerator for up to one week.