Ginger Beer-Marinated Baby Back Ribs

Get a double dose of ginger beer flavor in these sticky-sweet, fall-off-the-bone baby back ribs. We use the drink for both the marinade and the sauce. Fresh ginger brings its own spicy note.
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  • Level: Easy
  • Total: 4 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

Three 12-ounce cans nonalcoholic ginger beer

2 tablespoons low-sodium soy sauce

2 teaspoons Worcestershire sauce

2 large cloves garlic, thinly sliced

One 2-inch piece fresh ginger, peeled and thinly sliced

Zest and juice of 1 lime, plus wedges, for serving

3 racks baby back ribs (about 5 pounds)

Kosher salt and freshly ground black pepper

1/2 cup ketchup

Habanero hot sauce, for serving 

Directions

  1. Combine the ginger beer, soy sauce, Worcestershire, garlic, ginger and lime zest and juice in a large resealable plastic bag. Add the ribs and tightly seal the top. Put in a bowl or baking sheet and refrigerate for 2 hours and up to overnight.
  2. Preheat the oven to 275 degrees F. 
  3. Remove the ribs from the marinade and reserve 3 cups. Pat the ribs dry and place each rack on a double layer of heavy-duty foil. Sprinkle each with 1/2 teaspoon salt and a generous amount of black pepper. Tightly wrap each rack in the foil and put on a baking sheet. Bake until the ribs are tender and falling off the bone, about 2 hours. 
  4. Meanwhile, bring the reserved marinade to a boil in a medium saucepan over medium-high heat. Simmer until reduced to 1 cup, about 20 minutes. Strain the liquid and return it to the saucepan. Whisk in the ketchup and a generous amount of black pepper. Bring to a simmer over medium-high heat and simmer, whisking frequently, until slightly thickened, about 5 minutes. 
  5. Line a second baking sheet with foil and turn the oven to broil. Carefully remove the racks from the foil and transfer to the prepared baking sheet. Brush the ribs all over with the barbecue sauce. Broil until the sauce is caramelized, dark and slightly sticky, 3 to 5 minutes. Serve with lime wedges and habanero hot sauce.