A flurry of upsets, contested shots, and flamboyant school pride in just four days, and we are just getting started. March Madness makes this the best time of the year to be a sports fan, and Grillsanity makes any time grillin’ time for the grilling enthusiast. To get ready for the intensity of the third and fourth rounds, we bring to you Sweet Heat Cheerwine Baby Back Ribs. Featuring a hot and sweet glaze caramelized and charred over tender pork ribs, this dish will match the passion and emotion of the tournament.
These ribs begin in the oven so you don’t miss any of the action, and finish on the grill with beautiful color and texture. Using a rub of paprika, chili powder, dry mustard, garlic powder, ginger, salt, and pepper, the ribs are seasoned and baked until tender in the oven. The Cheerwine glaze features a unique combination of sweetness from the Cheerwine soda and heat from a chili-garlic sauce and Dijon mustard. The baked ribs are grilled over medium heat for 10 to 15 minutes, being basted with the Cheerwine sauce continually until the glaze is deep, dark, and red. Sticky and tantalizing, these ribs will get all over your face and you won’t care the slightest because this is Grillsanity!
Sweet Heat Cheerwine Baby Back Ribs Ingredients
- 2 tsp. smoked paprika
- 2 tsp. chili powder
- 2 tsp. dry mustard
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- Kosher salt and freshly ground black pepper
- 2 (3-lb.) slabs baby back ribs
- 1 (12-oz.) bottle Cheerwine soft drink
- 1 (15-oz.) can tomato sauce
- 1/3 c. light brown sugar
- 1 tbsp. Dijon mustard
- 2 tsp. chili-garlic sauce
Sweet Heat Cheerwine Baby Back Ribs Directions
- Preheat oven to 325°F. Stir together paprika, chili powder, dry mustard, garlic powder, ginger, 4 teaspoons salt, and 2 teaspoons pepper in a bowl. Sprinkle 2 tablespoons spice mixture over ribs, dividing evenly. Place ribs on a rimmed baking sheet; wrap tightly with aluminum foil. Bake until tender, 2 to 2 1/2 hours. Remove foil; rest 30 minutes.
- Combine Cheerwine, tomato sauce, brown sugar, Dijon mustard, chili-garlic sauce, and 1 tablespoon spice mixture in a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25 to 30 minutes.
- Heat grill to medium. Grill ribs, basting with 1 cup of the Cheerwine sauce and turning frequently, until lightly charred and lacquered, 10 to 15 minutes.
- Transfer to a platter and serve with remaining Cheerwine sauce and spice mixture.
Taken from CountryLiving.com
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