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:

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:

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:

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:

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:

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