- 1/2 Cup smoked black pepper
- 1/2 Cup onion powder
- 1/2 Cup ancho powder
- 1/2 Cup smoked paprika
- 1 Cup Sriracha, or your favorite hot sauce
- 4 racks baby back ribs
- 2 oranges, thinly sliced
- 1 Cup Jägermeister
- 4 Cups of your favorite barbecue sauce
- 1 Cup orange juice
- 1 bunch mint, leaves picked from stems
- 2 red onions, thinly sliced
- 2-4 Cups cherry black cola
To make the rub, combine the spices with the Sriracha. Rub the ribs thoroughly so that all surfaces are covered.
Preheat the oven to 300 degrees and heat a grill to high.
Grill the ribs on both sides to create a nice char and smoky flavor, then add to a large aluminum baking dish, such as a hotel pan, stacking them on top of eachother. Layer the orange slices and mint leaves in between the ribs.
Combine the barbecue sauce, orange juice, and Jägermeister and pour over the ribs.
Scatter the sliced onions over the ribs and then fill the dish with black cherry cola until the ribs are nearly covered.
Place the dish on the stove over low/medium heat until the liquid comes to a simmer. Cover with parchment paper and tinfoil and simmer in the oven for about 2–3 hours. Ribs should be tender and almost fall off of the bone.
Remove ribs from the liquid and place on a cooling rack. Serve with additional Jägermeister BBQ Sauce.