This unusual ingredient yields extraordinary results. Ginger ale not only tenderizes the ribs but also helps them achieve the perfect caramelized char.
- 3 racks baby back ribs, cleaned and membrane removed
- Four 7-ounce bottles ginger ale
- 2 tablespoons salt
- 2 tablespoons soy sauce
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1 tablespoon sweet chili sauce
- 1 cup ginger ale
For the ribs:
Preheat oven to 300°F.
Place ribs in a roasting pan. Add 4 bottles of ginger ale, salt and enough water to barely cover ribs. Cover tightly with aluminum foil and place in oven to cook for 2-3 hours (until ribs are tender and cooked through), turning the ribs halfway through.
For the sauce:
Combine the soy sauce, ketchup, brown sugar, sweet chili sauce and 1 cup of ginger ale in a small pot. Cook until thickened.
To finish and serve:
Once ribs are cooked, drain liquid from pan. Heat up a grill or grill pan and char ribs for color while basting with sauce. Turn oven to broil and place ribs on a sheet tray. Brush with more sauce and place in the oven for 10 minutes. Once done, remove from oven, cut ribs, and serve.