Everyone wants a great rib recipe. That go-to, easy, sure-to-please rib recipe that knocks it out of the park every time especially when watching the Superbowl. This was Ralph and my 30th Superbowl together. Thirty years of chasing the elusive ‘great’ rib recipe. This year’s experiment definitely made the list. The pork was fall-off-the-bone, a little spicy, a little sweet and just enough sticky.
I’m not being paid to push Canada Dry ginger ale. It really is my favorite – other brands don’t come close to the taste. Also, be sure not to skimp on the salt. It may seem heavy handed but without enough seasoning your ribs won’t pop.
A Great Rib Recipe
- 3 racks baby back ribs, cleaned and silverskin removed*
- 2 litres of Canada Dry ginger ale
- 2 tablespoons salt
Basting Sauce
- 2 tablespoons soy sauce
- 3/4 cup ketchup
- 1/2 cup brown sugar
- 2 tablespoons sweet chili sauce
- 1/2 cup ginger ale
METHOD
For the ribs:
- Preheat oven to 300°F.
- Remove silverskin from the back of each of the racks.
- Place ribs in a roasting pan.
- Add 2 litres of Canada Dry ginger ale, salt and enough water to just cover ribs.
- Cover with aluminum foil and place in oven to cook for 3 hours (until ribs are really tender), turning the ribs halfway through.
For the Basting Sauce:
- Combine the soy sauce, ketchup, brown sugar, sweet chili sauce and ginger ale in a small pot.
- Bring to a boil.
- Reduce heat and simmer until thickened.
- Stir often to avoid scorching.
*THE LOVE: To remove the silverskin from the back of your rack of ribs, slip a pairing knife under the silverskin at one end of the rack. Using a piece of paper towel, grab the loosened skin and pull it towards the opposite end. If it breaks, simply start again until all or most of the silverskin is removed.
Thanks for reading.
