Sweet Heat Cheerwine Baby Back Ribs Recipe

Smothered on grilled child lower back ribs, this Cheerwine glaze is finger-lickin' right. higher inventory up at the napkins.

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INGREDIENTS

• 2 tsp. dry mustard
• 1 tsp. garlic powder
• 1 tsp. ground ginger
• 2 tsp. chili-garlic sauce
• 1/3 c. light brown sugar
• 1 (12-oz.) bottle Cheerwine soft drink
• 1 (15-oz.) can tomato sauce
• 2 tsp. smoked paprika
• 2 tsp. chili powder
• Kosher salt and freshly ground black pepper
• 1 tbsp. Dijon mustard
• 2 (3-lb.) slabs baby back ribs

INSTRUCTIONS

1. Preheat oven to 325°F. Stir together paprika, chili powder, dry mustard, garlic powder, ginger, four teaspoons salt, and 2 teaspoons pepper in bowl. Sprinkle 2 tablespoons spice aggregate over ribs, dividing flippantly. place ribs on a rimmed baking sheet; wrap tightly with aluminum foil. Bake until tender, 2 to two half of hours. eliminate foil; rest 30 minutes.
2. integrate Cheerwine, tomato sauce, brown sugar, Dijon mustard, chili-garlic sauce, and 1 tablespoon spice mixture in a medium saucepan. convey to a boil over excessive heat. lessen warmness and simmer, stirring occasionally, till reduced to two cups, 25 to half-hour.
3. warmness grill to medium. Grill ribs, basting with 1 cup of the Cheerwine sauce and turning frequently, till gently charred and lacquered, 10 to fifteen minutes.
4. transfer to a platter and serve with last Cheerwine sauce and spice aggregate.