Baby Back Ribs with Cheerwine BBQ Sauce

Ray Sheehan

BBQ Buddha

www.BBQbuddha.com

2 slabs baby back ribs (about 2 1/2 lbs. each)

1/3 C Your favorite Rib Rub

1/4 C yellow mustard

Cheerwine BBQ sauce

Apple juice for spritzing

3 C Cheerwine soft drink

1 ½ C ketchup

1/4 C apple cider vinegar

2 tsp granulated garlic

1 tsp chili powder

1 tsp ground cumin

1 tsp dried oregano

1 tsp paprika

1/4 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp ground black pepper

To make the BBQ sauce:

Combine Cheerwine, ketchup, vinegar, garlic, chili powder, cumin, oregano, paprika, Worcestershire sauce, salt, and pepper in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 35- 40 minutes or until thick enough to lightly coat the back of a spoon. Let cool and transfer to a jar. Store in the refrigerator for up to a month.

To make the ribs:

Prepare a smoker to cook at 250 degrees. Remove the membrane from the back of the ribs and trim any excess fat. Apply a thin coat of mustard to each side. Sprinkle on an even layer of the rib rub to both sides of the ribs. Let them sit for 30 minutes to let the rub set up. Place the ribs on the smoker and cook for 3 hours. Spritz with apple juice every 30 minutes. Layout 2 sheets of heavy-duty aluminum foil. Lay one slab on each piece of foil bone side down. Lightly dust each slab with more of the rib rub and spritz with apple juice. Wrap up the foil packages tightly.

Place the wrapped ribs back on the pit and continue to cook for about an hour, then check the ribs for doneness by opening the packages and pushing a toothpick into the meat. It should go in and out easily. Continue to cook to desired tenderness. Once the ribs are done remove from the smoker and open the foil to vent for about 15 minutes. This will prevent the ribs from further cooking. Remove from the foil and transfer the ribs to a sheet pan. Warm up the BBQ sauce in a small pot on the stove, stirring. Be careful not to let the sauce boil. Brush the warm sauce onto both sides of the ribs to coat. Place the ribs back on the smoker for 15 minutes. Reapply the sauce to the meat side of the ribs and put back on the cooker for another 15 minutes to set the sauce. Remove ribs from the smoker and allow to rest for 10 minutes. Slice the ribs individually and arrange on a platter to serve.