An overnight marinade makes these ribs a big hit on game day. Serve alongside sauerkraut, baked beans and coleslaw.
- 3 racks baby back ribs
- 1⁄4 cup salt
- 1 tablespoon paprika
- 1⁄2 tablespoon garlic powder
- Olive oil, as needed
- 3 cloves garlic
- 12 ounces plus 3 liters of Coca-Cola®
- 6 tablespoons yellow mustard
- 1 tablespoon pepper
- 1⁄2 tablespoon cayenne
- 1 yellow onion, diced
- 28 ounces ketchup
- 2 teaspoons liquid smoke
- One day in advance, remove the membranes from the underside of the ribs. Rub 2 Tbsp. of mustard onto the top of each rack of ribs. In a large bowl, combine salt, pepper, paprika, cayenne and garlic powder.
- Generously season the tops of the ribs until well coated. Place the ribs in large, shallow pans and add soda to nearly cover. Cover and marinate in the refrigerator overnight, flipping once, if possible.
- Preheat oven to 350°F. Wrap each rack of ribs loosely in aluminum foil and begin to crimp edges to make sealed packages. Add about 1/2 cup of the marinating liquid to the foil packages before sealing entirely. Place the sealed packages on rimmed baking dishes, and bake for 1 hour.
- Meanwhile, start the BBQ sauce. Place a large saucepan over medium-high heat with olive oil. Sauté the onion and garlic until soft, about 3-5 minutes. Add the remaining ingredients, bring to a simmer, and reduce heat to low. Simmer 15-20 minutes or until thickened. Reserve in the refrigerator until ready to use.
- Remove the ribs from the foil packaging, discard the foil, and return the ribs to the oven for 15 minutes. Remove the ribs and increase the oven temperature to 400°F. Brush the ribs with BBQ sauce and return to the oven for 5 minutes. Cut each rack into 3 portions and serve with additional BBQ sauce, if desired.
- Tips: For added heat, double the cayenne in the rub and add 1 1/2 tsp. of chili powder to the BBQ sauce.