Cherry Cola Ribs

For the dry rub, whisk together kosher salt, smoked paprika, onion powder, garlic powder, and 1/2 teaspoon black pepper in a small bowl. Set aside. (Prep time: 5 minutes)

For the wet rub, whisk together mustard, vinegar, and 2 tablespoons cola in a separate small bowl. Set aside. (Prep time: 5 minutes)

Preheat your oven to 250 degrees F (120 degrees C). Line a baking sheet with heavy-duty foil, ensuring it's long enough to overhang the ribs by at least 6 inches on each end. Place the ribs, meat side up, on the foil. (Prep time: 10 minutes)

Brush the wet rub generously over the top and sides of the ribs. Sprinkle about 60% of the dry rub evenly over the surface. Flip the ribs so the bone side is up. Brush with the remaining wet rub and sprinkle with the remaining dry rub. Reserve any leftover wet rub. (Prep time: 10 minutes)

Center the ribs lengthwise on the foil. Bring up the ends of the foil to create a sealed packet, crimping the edges tightly to keep the juices inside. The foil doesn't need to be airtight, but ensure the ribs are completely covered. (Prep time: 5 minutes)

Bake in the preheated oven for 2 hours. Remove from the oven, carefully open the foil, and pour the accumulated juices into a saucepan. (Cook time: 2 hours)

Turn the rack meat side up and brush with any reserved wet rub. Re-seal the ribs in the foil and continue to roast at 250 degrees F (120 degrees C) for 1 hour. (Cook time: 1 hour)

While the ribs are cooking, add any remaining wet rub to the juices in the saucepan. Stir in the 1 1/2 cups cherry cola, ketchup, and 1/4 teaspoon freshly ground black pepper. (Prep time: 5 minutes)

Bring the mixture to a simmer over medium-high heat. Cook until the liquid has reduced by half. Reduce heat to low and simmer slowly until the sauce thickens to a barbecue-like consistency. Remove from heat. (Cook time: 30-45 minutes)

After the second bake, remove the ribs from the oven. Open the foil, pressing it flat to line the pan. (Prep time: 5 minutes)

Increase the oven temperature to 300 degrees F (150 degrees C). (Prep time: 2 minutes)

Brush the ribs generously with the prepared sauce. Return the ribs to the oven for 15 minutes. Repeat this process, brushing with sauce every 15 minutes, until the ribs are tender and the meat easily pulls away from the bone, about 1 hour more. (Cook time: 1 hour)

Let the ribs rest for 10 minutes before slicing between each rib with a sharp knife. Serve with extra sauce. (Rest time: 10 minutes)