Ingredients

Equipment: 12-inch Dutch oven
Charcoal briquettes

4-5 pounds pork ribs
1 1/2 cups Dry Rub (see recipe below)
2 liters ginger ale
3 cups BBQ Sauce (see recipe below)

Directions

Slice ribs between each bone. Coat with the Dry Rub and place in 12-inch Dutch oven. Pour ginger ale over ribs until they are covered, which is usually a little more than half the bottle. Simmer with about 20 coals on bottom and 15 coals on top for almost 2 hours, until the meat is tender and just about ready to fall off the bone.

Pour off liquid and put your BBQ sauce on the ribs and simmer 15-20 more minutes with about 15 coals on the bottom and about 10 coals on top. Extra chipotle peppers can be added to your BBQ Sauce if you want it spicier. Serve ribs while they're still warm, with extra BBQ Sauce. Serves 8.

Dry Rub:
1/2 cup garlic powder
1/2 cup onion powder
1/4 cup paprika
1 tablespoon salt
1 tablespoon pepper
1 tablespoon cumin
1 tablespoon chili powder

Mix all ingredients together.

BBQ Sauce:
1 1/2 cups apricot preserves
1 cup ketchup
1/2 cup mustard
1/2 cup molasses

1 tablespoon red wine vinegar
1/2 cup brown sugar
1 teaspoon liquid smoke
3 chipotle peppers, chopped

Mix ingredients together.