An overnight marinade makes these ribs a big hit on game day. Serve alongside brats and sauerkraut, baked beans, and coleslaw.
Cook time: 1 hour, 20 minutes | Prep time: 1 hour, plus overnight to marinate | Serves: 12 | Yields: 3 total racks of ribs
- 3 racks baby back ribs
- 6 Tbsp. yellow mustard
- 1/4 cup salt
- 1 Tbsp. pepper
- 1 Tbsp. paprika
- 1/2 Tbsp. cayenne
- 1/2 Tbsp. garlic powder
- 3 liters Coca-Cola®
- Olive oil as needed
- 1 yellow onion, diced
- 3 cloves garlic
- 28 oz. ketchup
- 12 oz. Coca-Cola®
- 2 tsp. 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.
- – For added heat, double the cayenne in the rub and add 1 1/2 tsp. of chili powder to the BBQ sauce.