CHERRY COLA SMOKED BABY BACK RIBS

The secret to cooking ribs is to go low and slow, and you can even do this on a gas grill. Each component of this recipe is necessary to have flavorful and tender ribs without a smoker. Be sure to prepare everything ahead of time so that you can simply grill and baste on location.

DRY RUB AND RIBS

¼ cup firmly packed brown sugar

1 tablespoon paprika

1 tablespoon salt

2 teaspoons ground black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dry mustard

1 teaspoon ground cumin

1 teaspoon oregano

2 (3-pound) slabs of baby back ribs

Hickory woods chips

MOP SAUCE

½ cup cider vinegar

¼ cup canola oil

¼ cup sugar

CHERRY COLA BARBECUE SAUCE

1 cup cherry cola

1 cup ketchup

2 tablespoons cider vinegar

2 teaspoons Worcestershire sauce

2 tablespoons Dijon mustard

2 teaspoons hot pepper sauce

½ teaspoon salt

½ teaspoon ground black pepper

For the dry rub, in a bowl mix together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, dry mustard, cumin, and oregano. Rinse the ribs in cold water, and pat them dry with paper towels. Remove the silver skin from the back of the ribs, and then rub the dry rub all over both sides of the ribs. Refrigerate the ribs for at least 1 hour or overnight.

Place the wood chips in a bowl of water about an hour before you plan to start smoking the ribs. Drain them, and place them in an aluminum foil pouch or smoker box. Place the chips directly over one of the burners, close the grill, and heat the burner under the chips to high heat for about 15 minutes to get the smoke going. While the wood chips are smoking, create the mop sauce.

For the mop sauce, whisk together the vinegar, oil, and the sugar in a bowl.

To smoke the ribs, turn the heat down to medium-low, and place the ribs, bone side down, over the burners that are not in use. Close the grill lid, and cook the ribs for 30 minutes before turning them. The internal temperature of the grill should be about 250 degrees. While the ribs are cooking, make the barbecue sauce.

For the barbecue sauce, mix together the cherry cola, ketchup, vinegar, Worcestershire sauce, Dijon mustard, hot pepper sauce, salt, and pepper in a medium saucepan. Place the saucepan over medium-high heat, and bring the mixture to a boil. Reduce the heat to low, and simmer until thickened, for about 10 minutes.

Once the wood chips stop smoking, remove them from the grill. Cook the ribs for 2 ½ hours, turning and brushing them with the mop sauce every 30 minutes. Brush both sides of the ribs with the Cherry Cola Barbecue Sauce, and then cook 30 minutes longer. Remove the ribs from the grill, and cover with aluminum foil for 10 minutes before slicing them.

MAKES 4 TO 6 SERVINGS.