Smothered on grilled baby back ribs, this Cheerwine glaze is finger-lickin' good. Better stock up on the napkins.
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Yields: 6 - 8 serving(s)
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Ingredients
Save Recipe- 2 tsp.
smoked paprika
- 2 tsp.
chili powder
- 2 tsp.
dry mustard
- 1 tsp.
garlic powder
- 1 tsp.
ground ginger
Kosher salt and freshly ground black pepper
- 2
(3-lb.) slabs baby back ribs
- 1
(12-oz.) bottle Cheerwine soft drink
- 1
(15-oz.) can tomato sauce
- 1/3 c.
light brown sugar
- 1 tbsp.
Dijon mustard
- 2 tsp.
chili-garlic sauce
Directions
- Step 1Preheat oven to 325°F. Stir together paprika, chili powder, dry mustard, garlic powder, ginger, 4 teaspoons salt, and 2 teaspoons pepper in bowl. Sprinkle 2 tablespoons spice mixture over ribs, dividing evenly. Place ribs on a rimmed baking sheet; wrap tightly with aluminum foil. Bake until tender, 2 to 2 1/2 hours. Remove foil; rest 30 minutes.
- Step 2Combine Cheerwine, tomato sauce, brown sugar, Dijon mustard, chili-garlic sauce, and 1 tablespoon spice mixture in a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25 to 30 minutes.
- Step 3Heat grill to medium. Grill ribs, basting with 1 cup of the Cheerwine sauce and turning frequently, until lightly charred and lacquered, 10 to 15 minutes.
- Step 4Transfer to a platter and serve with remaining Cheerwine sauce and spice mixture.
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