Slow Roasted Ribs with Ginger Ale Glaze
Ribs don’t require much of an introduction. Everyone’s cooking method and secret rib formula is different. Grilled, smoked, or slow roasted, they are simply divine. There are few things quite as satisfying as tearing into a juicy rib, meat tender enough to almost fall off the bone, but with enough bite left to make you work for it. Smothered in sauce or with a spicy rub, I love all things rib.
Slow Roasted Ribs with Ginger Ale Glaze
Ingredients:
- 1 rack of Spare Ribs
- 1/4 cup Brown Sugar
- 2 Tbs Chili Powder
- 1 Tbs Ground Mustard
- 1 Tbs Garlic Powder
- 1/2 Tbs Cinnamon
- 1/2 Tbs Cayenne Pepper
- 1/2 Tbs Salt
- 1 cup Ginger Ale(NOT diet ginger ale)
- 1/4 cup Hoisin Sauce
Preheat Oven to 250 degrees.
To make spice rub, combine brown sugar, chili powder, mustard, garlic powder, cinnamon, cayenne, and salt. Whisk together until all of the spices are thoroughly incorporated.
Cover all sides of the rib rack with the spice rub. You will probably have some rub left over.
Place ribs on an aluminum foil lined sheet pan and roast in the oven for 6-7 hours.
During the last hour of roasting, combine ginger ale and hoisin in a small sauce pan on the stove over medium heat. Allow the mixture to reduce by half. When 20 minutes is left on the clock, brush some glaze on top of the ribs. Allow the ribs to cook for ten minutes more, then brush them with glaze again, and finish cooking for the last ten minutes.
Remove the ribs from the oven and let them cool for ten minutes before serving.
Enjoy!
These look really crispy on the outside and tender on the inside. Having the ginger ale glaze is unique-everybody seems to use coke more often. I will need to try this. Thanks for sharing.
I think the oven is the best method for ribs– slow roasting always makes them more tender. Nothing worse than a chewy rib! I like the rub/glaze idea– yours look like they have a nice carmelized crust. Thanks for sharing!
Wow! I’m vegetarian, but love to find great ways to feed meat to my meatatarian husband! I will definitely be surprising him with these tomorrow for dinner.
Oh, my this looks amazing! I love ribs, and this glaze sound delicious! I am saving it right now!
I made these ribs last night. I did not have the ginger ale, hoisen sauce or cayenne pepper in house. So I decided just to cook using the rub. First mistake. I did not think like the rub looked substantial enough so I doubled everything. I had a full rack of St.louis cut ribs. oven at 250. After 3 hours the ends of the rack were almost too crispy/dry to eat. The middle was great. The flavors were fantastic and I bet they would have only been better with the ginger ale. The brown sugar carmelizes and burns. Doubling the rub was a mistake as it make the outside almost too hard to eat. Don’t do it!. Second I guess I just need to adjust this recipe for my hot oven and drop it down to 225. Be careful cooking this for 6-7 hours. And do not double he rub. Otherwise I am sure I will get these right and will be a friend and family favorite in the future.
Sorry to hear you had some trouble. I would try covering the ribs with some tented foil, if you are worried about them becoming dry or crispy. You don’t want to over do it with the brown sugar, because as you observed, it burns. You only want to see a nice caramelization. I would give the glaze a try on the next go round, as it adds some moisture. Good luck and thanks for the feedback:)