Ginger Beer-Marinated Baby Back Ribs

Difficulty: Easy
Servings: 6 to 8
Nutrition Facts Per Serving (1 of 8 servings): Calories 706, Total Fat 46 g, Saturated Fat 16 g, Carbohydrates 18 g, Dietary Fiber 1 g, Sugars 15 g, Protein 55 g, Cholesterol 196 mg, Sodium 1034 mg
Total Time: 4 hr 30 min (includes marinating time)
Active Time: 30 min

Fire up your kitchen for a double burst of ginger beer flavor in these irresistibly sticky, tender baby back ribs that'll have everyone licking their fingers! Ginger beer stars in both the zesty marinade and glossy finishing sauce, while fresh ginger delivers a bright, spicy kick that makes every bite unforgettable. Perfect for your next gatheringthese ribs are easy to master and impossible to resist.

Ingredients

Three 12-ounce cans of nonalcoholic ginger beer
2 tablespoons low-sodium soy sauce
2 teaspoons Worcestershire sauce
2 large garlic cloves, thinly sliced
One 2-inch piece fresh ginger, peeled and thinly sliced
Zest and juice of 1 lime, plus extra wedges for serving
3 racks baby back ribs (around 5 pounds)
Kosher salt and freshly ground black pepper
1/2 cup ketchup
Habanero hot sauce, for serving

Instructions

In a large resealable plastic bag, combine the ginger beer, soy sauce, Worcestershire sauce, garlic, ginger, lime zest, and juice. Add the ribs, seal tightly, and place the bag in a bowl or baking sheet. Refrigerate for at least 2 hours or up to overnight to marinate.
Preheat the oven to 275F (135C).
Remove the ribs from the marinade, reserving 3 cups of the liquid. Pat the ribs dry and lay each rack on a double layer of heavy-duty foil. Season each rack with 1/2 teaspoon salt and a generous amount of black pepper. Wrap each rack tightly in foil and place them on a baking sheet. Bake for about 2 hours, until the ribs are very tender and easily fall off the bone.
While the ribs cook, pour the reserved marinade into a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer until the liquid is reduced to 1 cup, about 20 minutes. Strain the marinade back into the saucepan. Whisk in the ketchup and season with more black pepper. Simmer over medium-high heat, whisking often, until the sauce thickens slightly, about 5 minutes.
Line another baking sheet with foil and turn the oven to broil. Carefully unwrap the ribs and transfer them to the prepared baking sheet. Brush the ribs generously with the barbecue sauce. Broil for 3 to 5 minutes until the sauce is caramelized, dark in spots, and slightly sticky. Serve the ribs with lime wedges and a side of habanero hot sauce for extra heat.