Molasses-Glazed Baby Back Ribs

These are AWESOME!  I found the original recipe in the June/July 2012 issue of Taste of Home magazine; it can also be found on their website here.

I changed the process of the recipe to make it easier and more convenient for me.  

I think you could grill the ribs a least a day ahead of time if you wanted.  This would make them a great meal for even a week night; grill ribs on the weekend and place them in the crock-pot with the sauce and start on low heat one morning before you leave the house.  Come home and enjoy in the evening!

Ingredients for Marinating Ribs:

-4 1/2 lbs. ribs {I think pork or beef ribs would be great for this recipe}

-2 liters cola

Ingredients for Sauce:

-1 tsp salt

-1/2 tsp pepper

-1/4 tsp garlic salt

-1/4 tsp dried oregano

-1/4 tsp onion powder

-1/2 tsp cayenne pepper {I used chipotle chile powder}

-1/4 cup ketchup

-1/4 cup honey

-1/4 cup molasses

-1 tbsp prepared mustard

My Process:

1. In a large resealable bag combine ribs and cola.  Seal bag and turn to coat; refrigerate ribs in cola for at least 8 hours or overnight.

2. Heat grill; meanwhile drain cola from ribs and discard cola.

3. Place ribs on hot grill and cook and turn getting a good char/caramelization on all sides; remove from grill (you don't have to worry about cooking the ribs to the needed temperature/doneness because they'll finish cooking in the crock-pot).

4. Place grilled ribs into the crock-pot.

5. Mix all of the sauce ingredients in a medium bowl and pour over ribs.

6. Cook on high for 4 hours or on low for 8 hours.

7. Enjoy!