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Ingredients
- 2 pounds racks pork spare ribs St. Louis style 2-1/2each)
- 4 tsp chili powder
- 2 tsp garlic salt
- 1-1/2 tsp chipotle chile ground, divided
- 1/4 cup cherry cola not diet
- 3/4 cup barbecue sauce hickory-flavored
Ingredients
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Instructions
- Prepare a grill to medium heat (350 degrees)
- Starting at the bony underside of the rack, slip a small thin knife under the membrane on the bones. Loosen about 1 inch of the membrane.
- Grab the loosened membrane with a paper towel and pull along the length of the rack to remove the membrane. (You may have to do this a couple of times until most of the membrane is removed.)
- If needed for space on the grill, cut each slab in half between ribs.
- In a small bowl, mix chili powder, garlic salt, and 1 teaspoon chipotle.
- While grill is heating, rub mixture all over ribs and let stand for 15 to 30 minutes.
- Pour 1/4 cup of cola into a bowl.
- Place ribs bone-side-down on grill over indirect heat.
- Cover and cook for 1-1/2 to 1-3/4 hours, brushing ribs with cola on both sides about every 20 minutes, until meat shrinks to expose bones by about 1/2-inch at ends.
- Meanwhile, in a small saucepan, combine barbecue sauce with remaining 1/3 cup cola.
- On the stove, simmer over medium-low heat, 10 to 15 minutes, stirring occasionally, until reduced to 3/4 cup. Stir in remaining 1/2 teaspoon chipotle.
- Brush ribs with sauce and continue to cook 20 to 30 minutes, basting and turning often, until ribs are nicely glazed and tender.
- Let stand for 5 minutes on cutting board. Cut between bones and serve.
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