Ginger Ale Ribs

For our inaugural post I thought I'd do something a little special, so here is a rib recipe that takes a while, but based on Natalie and I's full bellies, was well worth the wait.

If you don't enjoy this feast, I don't know whats wrong with you.

Ingredients:
2-3 Liters of ginger ale (the better the ginger ale, the better the ribs)
4-5 lbs of spare ribs
16 oz your favorite BBQ sauce (I highly recommend Garland Jack's Secret Six)
1-2 foil trays
Optional:
Dry rub of your choice

Directions:

1. Place ribs in container completely submerged in ginger ale (tupperware works well), let marinate in fridge ~24 hours
2. Next day: preheat oven to 350º F
3. Place ribs into foil tray(s), cover with foil, and bake for 4 hours
4. Upon removal, the ribs will be fall-off-the-bone tender, so be sure to be gentle when you take them out of the oven
5. Carefully remove ginger ale from ribs
6. If you are planning on adding a dry rub, do it here
7.  Refrigerate at least 4 hours (up to 36 hours is fine)
8. Remove from refrigerator and slather BBQ sauce onto meat side of ribs
9. Place ribs on medium-high heat grill, meat side down
10. Spread BBQ sauce over non-meat side, cook for 7-10 minutes per side, depending on heat of grill, just until the BBQ sauce has caramelized a bit
11. After flipping, add a light coating of fresh BBQ sauce to meat side
12. Remove from heat, gorge, repeat as necessary

Natalie with nice mailmanning form. She was starving and  not too happy about waiting three days to eat these. But once the ribs were ready, I think she enjoyed them all the more.

 

Being the graceful mailman that I am, I didn't need a single napkin after eating these ribs. I did however, require a nap.

Cyana will be very pleased with these bones when I go to work all next week.

Thanks for reading, and happy cooking mailmanning!