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.
- 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.