2 racks ribs (either St. Louis or Baby Back)
2 (12 oz. ea.) cans soda (either Pepsi, Root Beer, Vernor's Ginger Ale, etc.)
1/2 (1 lb.) box brown sugar
2 cups barbecue sauce (your favorite)
1 tbsp. cinnamon
1/2 tsp. crushed red pepper flakes
1/4 cup Worcestershire sauce
2 tbsp. corn starch (optional)

Note: Use a full-size cookie sheet with this part.

Place your ribs in individual foil packs (make with aluminum sheets). Fold it over to allow an opening on one end of the pouch. Pour about a cup of your-choice soda into each pouch. Close tightly, fold over pouch to not allow any liquid to escape the pouch.

Place pouches on cookie sheet and bake at 200°F for at least 3 to 4 hours.

After baking, cut one end off a pouch and pour liquid contents into a bowl and set aside. This liquid forms the base of your barbecue sauce later on.

Put the ribs into the refrigerator overnight. Try not to handle them too much. They will fall part fairly easily even at this stage.

Next day, prepare the barbecue sauce while either heating up the barbecue pit or oven grill.

Combine your set-aside liquid with the remaining soda, brown sugar, barbecue sauce, cinnamon, crushed red pepper flakes, Worcestershire sauce in a large flat-bottom skillet, larger the better.

Bring to boil all ingredients until reduced to about half the amount you started with. Strain your sauce if desired.

Note: If it is not thick enough at this point, mix corn starch with water and gradually pour into boiling liquid. This will thicken up your sauce.

Turn your stove on simmer.

Heat up either your barbecue pit or oven grilling feature.

Take out your ribs from the frig and lay them on the cookie sheet if using the oven grill, bone side up first.

If using the barbecue grill, lay them down, bone side down.

Take your sauce and apply liberally to both ribs.

Grill for only a few minutes. Turn over carefully (they will fall apart if you're not careful) and grill again for a few minutes. Apply as much sauce as you desire.

Reserve some of the sauce for table use.

You'll find these ribs, the bones will literally pull right off the meat.

You're done!

Submitted by: Michael Kollmorgen