Cherry Cola–Glazed Baby Back Ribs

1. 1

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

2. 2

   For the wet rub, whisk mustard, vinegar, and 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 past the rack of ribs by at least 6 inches on both ends. 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 of the ribs, then sprinkle about 60% of the dry rub over the surface. Turn the ribs over and, with the bone side up, brush them with the wet rub, then sprinkle with all the remaining dry rub. Reserve any remaining wet rub.

5. 5

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

6. 6

   Bake in the preheated oven for 2 hours. Remove the pan, open the foil, and pour the accumulated juices into a saucepan.

7. 7

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

8. 8

   While the meat is cooking, add any remaining wet rub to the juices in the saucepan, then add the cherry cola, ketchup, and freshly ground black pepper.

9. 9

   Bring the mixture to a simmer over medium-high heat and cook until the liquid is reduced by half. Reduce the heat further and simmer the liquid very slowly until it thickens and becomes sauce-like. Once it reaches the thickness of barbecue sauce, remove it from the heat.

10. 10

    After 1 hour at 250 degrees F (120 degrees C), remove the ribs from 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 them to the oven for 15 minutes. Repeat this process, brushing the ribs with sauce every 15 minutes, until they 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 217.56 kcal — Moderate 11%
• Protein 21.51 g ↗ Good Source 43%
• Carbohydrate 5.68 g 2%
• Total Fat 11.33 g — Moderate 15%
• Saturated Fat 4.09 g ▲ High 20%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 76.21 mg ▲ High 25%
• Sodium 181.58 mg — Moderate 8%
• Dietary Fiber 0.25 g ⌄ Low Source 1%
• Total Sugars 4.96 g --
• Added Sugars 0.83 g ⌄ Low Source 2%
• Calcium 34.41 mg ⌄ Low Source 3%
• Iron 1.05 mg ⌄ Low Source 6%
• Potassium 320.65 mg ⌄ Low Source 7%
• Vitamin A 4.34 mcg ⌄ Low Source 0%
• Vitamin C 0.16 mg ⌄ Low Source 0%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

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

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