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Al Roker's Sticky Ginger Ale Ribs
Al Roker's Sticky Ginger Ale Ribs + Baked Beans
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This unusual ingredient yields extraordinary results. Ginger ale not only tenderizes the ribs but also helps them achieve the perfect caramelized char.


  • Ribs

    • 3 racks baby back ribs, cleaned and membrane removed
    • Four 7-ounce bottles ginger ale
    • 2 tablespoons salt
  • Sauce

    • 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.

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Make Al Roker's sweet and sticky ribs, with a surprising secret ingredient

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