No-Fuss Barbecue Ribs | Peggy Lampman's dinnerFeed

Recipe: No-Fuss Barbecue Ribs

In a large, heavy-bottomed stockpot, bring ginger ale and ale or beer to a boil. With tongs, carefully place ribs in liquid, then reduce heat. With a slotted spoon, remove and discard initial accumulated foam.
Simmer, covered, for 1 1/2 hours or until ribs can be easily pricked with a fork but are not falling apart. Remove from heat and, if time allows, let ribs come to room temperature in brew to absorb additional flavor.
Remove ribs from liquid, place on a foil-lined baking sheet, and coat both sides of ribs in preferred barbecue sauce. (After this step, ribs may be covered with plastic wrap or foil and refrigerated up to 24 hours in advance. Bring to room temperature and brush with additional sauce before reheating.)
Preheat oven to 400 degrees and, if desired, prepare your grill to medium-high heat. Bake ribs on the center rack of oven 12 minutes, or until hot. If desired, transfer the ribs to the grill or turn broiler on and cook long enough to char. Serve immediately.

*Easy recipe follows, or use your own preferred recipe or bottled brand.

Simmer and bake time for ribs: 1 hour and 45 minutes

Active time (including time to make sauce): 25 mnutes

Time to simmer sauce: 30-35 minutes

Number of servings (yield): 4-6

Recipe: Sauce

In a heavy-bottomed saucepan, melt butter over medium-low heat. Saute garlic in butter, stirring, 2 minutes.
Stir in ketchup, mustard, sugar, Worcestershire, cola and 1/2 teaspoon cayenne or hot sauce. Bring to a boil, stirring, then reduce heat to simmer. Cook until sauce is thickened, stirring occasionally, about 30-45 minutes. Add additional cayenne or hot sauce to taste. (May be made up to 4 days in advance.)