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Grill up cherry cola BBQ ribs, potato salad, more

"Food Rush" host and chef Ryan Scott prepares sweet barbecue dishes, from cherry cola ribs to molasses baked beans and grilled corn with basil pesto. And to wash it down: spicy peach sangria.

Cherry cola barbecue ribs
Servings:

Makes 4-6 servings

Ingredients

    • 2 slabs baby back pork ribs, 4-5 pounds total
    • 1/4 cup vegetable oil
    • 1 medium yellow onion, minced
    • 4 cups cherry cola
    • 3/4 cup ketchup
    • 1 tablespoon Tabasco sauce
    • light brown sugar, packed
    • Pinch of salt
    • Pinch of ground black pepper

Preparation

Baking Directions:

For the sauce: Place oil in a medium saucepan over medium high heat. Add onions and cook, stirring often until soft, about 3 minutes.Add cherry cola, ketchup, Tabasco, brown sugar, salt and pepper, stirring to combine. Bring to a boil, reduce heat to medium low and simmer until thickened, 50-60 minutes. Remove from heat and let cool to room temperature. Store in an airtight container and chill for up to 5 days or freeze.For the ribs: Sprinkle both sides of ribs with salt and pepper. Grill for 1 hour. Spread sauce over ribs and then grill for another 20 minutes.

Grilled potato salad
Servings:

Makes 6-8 servings

Ingredients

    • 6 medium russet potatoes (skin on) baked, cooled, sliced in quarters and grilled
    • 1 red onion, sliced and grilled, then minced
    • 1 red, yellow, or orange pepper grilled and sliced
    • 4 ribs of celery, thinly sliced on the diagonal
    • 3 green onions, thinly sliced
    • 1/4 cup pepperoncinis
    • 1/4 cup diced green chilies
    • 1/4 cup olive oil
    • 1/4 cup sour cream
    • 1/4 cup mayonnaise
    • 2 tablespoons red wine vinegar
    • 2 tablespoons whole grain Dijon mustard
    • 1 jalapeno pepper, grilled, seeded and chopped
    • 2 tablespoons Ranch dressing powder mix
    • 1/4 cup cilantro, minced

Preparation

Baking Directions:

To make the dressing, mix together the olive oil, sour cream, mayonnaise, red wine vinegar, Dijon mustard, jalapeno pepper, Ranch dressing powder mix and cilantro.Gently mix the salad with the dressing and refrigerate to blend flavors.Mix all ingredients and refrigerate.

Grilled corn with basil pesto and smoked paprika
Servings:

Makes 6 servings

Ingredients

    • 6 ears of corn, grilled
    • 2 1/2 cups basil leaves (1 bunch)
    • 1 garlic clove, minced
    • 1/4 cup pine nuts
    • 3/4 cup olive oil
    • 1/4 cup parmesan cheese, grated
    • Smoked paprika
    • Salt and pepper to taste

Preparation

Baking Directions:

To make dressing, place basil and 1 tablespoon of olive oil in a blender or food processor. Blend basil into a paste. Gradually add garlic, pine nuts, olive oil, and parmesan and blend until smooth. Add salt and pepper to taste.Drizzle grilled ears of corn with basil pesto and sprinkle paprika.

Molasses baked beans with bacon and grilled heirloom tomatoes
Servings:

Makes 6-8 servings

Ingredients

    • 2 tablespoons vegetable oil
    • 1 tablespoon butter
    • 2 pounds bacon, chopped
    • 2 yellow onions, diced
    • 2 red bell peppers, diced
    • 4 cups cooked pinto beans, rinsed
    • 1 cup barbecue sauce, from jar
    • 1/2 cup brown sugar
    • 1/4 cup molasses
    • 2 whole jalapenos
    • 1 bottle beer, Anchor Steam
    • 1 cup chopped heirloom tomatoes
    • 1/2 cup chopped parsley
    • 1/2 cupped chives
    • Kosher salt

Preparation

Baking Directions:

Preheat a large Dutch over an open fire. Heat the oil and butter in the oven. Add the bacon, garlic, onions, and bell peppers and cook until they start to soften.Add the pinto beans, barbecue sauce, brown sugar, molasses, and jalapenos. Continue cooking until the bacon has browned. Add the beer, tomatoes, and sprinkle with salt. Continue to cook, stirring occasionally so the bottom doesn’t stick, about 45 minutes.Before serving stir in fresh herbs and serve.

Grilled peach sangria with jalapeno and agave nectar
Servings:

Makes 4-6 servings

Ingredients

    • 4 peaches, pitted and halved
    • 3 ounces orange juice concentrate
    • 1/4 cup Triple Sec
    • 1 jalapeno, seeded and sliced
    • Agave nectar
    • 1 bottle fruity red or white wine

Preparation

Baking Directions:

Brush the peach halves with agave nectar and grill on open flame until charred.Mix all ingredients together and let flavors infuse chilled for at least 6 hours or overnight. The longer the better.

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