There are many components that go into creating extraordinary barbecue ribs—technique, seasoning, meat cut, and cooking time are just a few. Some people like their ribs to have a little tug when you bite into them and others prefer them to be tender and falling off the bone. Even the Barbeque Pit Masters battle it out on a regular basis. Barbecue is like art, it’s subjective. But what separates good ribs from great ribs is the sauce. We like our ribs to easily come away from the bone thoroughly mopped in Kansas City style sauce—a little sweet, a bit of heat, a heavy dose of vinegar, and a lot of finger-lickin’ good. This sauce uses Coca-Cola and a bit of molasses to sweeten, apple cider vinegar for acidity, and just the right amount of cayenne pepper to make it spicy. It’s a crowd pleaser and proof that the sauce is always boss! (Sauce recipe courtesy of Bon Appétit magazine.)
Bring ingredients to a boil in a large saucepan over medium-high heat. Reduce to simmer, whisking often, until thickened and sauce is dark red, about 20 minutes. Let cool, put in jars and chill. Can be made two weeks ahead.