Cherry Cola–Glazed Baby Back Ribs

1. 1

   For the dry rub, whisk the salt, smoked paprika, onion powder, garlic powder, and 1/2 teaspoon black pepper together in a small bowl; set aside.

2. 2

   For the wet rub, whisk the mustard, vinegar, and 2 tablespoons cherry cola together in a small bowl; set aside.

3. 3

   Preheat the oven to 250 degrees F (120 degrees C). Line a sheet pan with a piece of foil long enough to extend at least 6 inches past both ends of the rack of ribs. Use large, heavy-duty foil if possible. Place the ribs, meat side up, on the foil.

4. 4

   Brush the wet rub over the top and sides, and sprinkle about 60% of the dry rub over the surface. Turn the ribs over so the bone side is up, brush with the wet rub, then sprinkle on all the remaining dry rub. Reserve any wet rub left at this point.

5. 5

   Center the ribs lengthwise on the foil, bring up the ends of the foil like a boat, and crimp so the juices stay inside. Crimp the two long edges together over the top of the ribs. The foil does not need to be airtight, but the entire rack should be covered.

6. 6

   Bake in the preheated oven for 2 hours. Remove, open the foil, and pour the juices that have collected in the foil into a saucepan.

7. 7

   Turn the rack meat side up, and brush with the wet rub. Seal it again in the foil, and continue roasting at 250 degrees F (120 degrees C) for 1 hour.

8. 8

   While the meat cooks, add any remaining wet rub to the juices in the saucepan, then add the 1 1/2 cups cherry cola, ketchup, and 1/4 teaspoon freshly ground black pepper.

9. 9

   Bring to a simmer over medium-high heat, and cook until the liquid reduces by half. Lower the heat further, and simmer very slowly until it thickens to a sauce-like consistency. Once it matches the thickness of barbecue sauce, remove from the heat completely.

10. 10

    After one hour at 250 degrees F (120 degrees C), take the ribs out of the oven, and open the foil, pressing it flat to line the pan.

11. 11

    Increase the oven temperature to 300 degrees F (150 degrees C).

12. 12

    Brush the ribs with sauce. Return the ribs to the oven for 15 minutes. Repeat, brushing the ribs with sauce every 15 minutes, until the ribs are tender and come easily off the bone, about 1 hour more. (See Note)

13. 13

    Let the ribs rest for about 10 minutes. Slice between each rib with a sharp knife, and serve with extra sauce.

• Calories 202.61 kcal Moderate
• Protein 21.34 g Good Source
• Carbs 2.16 g Moderate
• Total Fat 11.14 g Moderate
• Saturated Fat 4.05 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 75.97 mg High
• Sodium 175.73 mg Moderate
• Fiber 0.3 g Low Source
• Sugar 0.99 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 33.02 mg Low Source
• Iron 1.06 mg Low Source
• Potassium 321.72 mg Low Source
• Vitamin A 5.86 mcg_rae Low Source
• Vitamin C 0.21 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Caffeine ☕
• Mustard