In a small bowl, whisk together the chili powder, black pepper, mustard powder, cinnamon, and garlic powder to create a dry spice blend. Set this aside—we'll use it to season the ribs before baking. In a large bowl, combine 1 cup of the Coca-Cola with the ketchup, brown sugar, and apple cider vinegar. Stir until the sugar dissolves completely and the sauce is smooth and well combined. This will be our base BBQ sauce.

Place the pork ribs in a large baking dish and pour the remaining 2 cups of Coca-Cola over them, making sure they're well submerged. Cover with plastic wrap and refrigerate overnight (or at least 8 hours)—the carbonation and acidity will help tenderize the meat and add subtle flavor depth. When ready to cook, remove the ribs from the marinade and discard the liquid. Pat the ribs dry with paper towels, then generously coat all sides with the dry spice blend from Step 1, rubbing it in thoroughly so it adheres well.

Arrange the seasoned ribs bone-side down in a clean baking dish and brush generously with the BBQ sauce mixture from Step 1 on all sides. Cover tightly with foil to trap moisture and create a steaming environment. Bake at 225°F for 2.5 hours, checking once halfway through—the ribs are done when the meat pulls back from the bones and reaches an internal temperature of 200°F at the thickest point. I like to resist the urge to open the oven frequently; the steady, gentle heat is what makes these ribs so tender and fall-apart delicious.

While the ribs are in the final stages of baking, pour the remaining BBQ sauce from Step 1 into a saucepan and bring it to a boil over medium-high heat. Let it simmer for 10-12 minutes, stirring occasionally, until it reduces by about one-quarter and becomes slightly thicker and more concentrated. This reduction intensifies the flavors and helps the sauce cling better to the ribs during grilling. Taste and adjust seasoning if needed—add more chili powder for heat, vinegar for tang, or sugar for sweetness depending on your preference.

Remove the ribs from the oven and increase your grill temperature to medium-high heat (around 400°F). Brush the reduced sauce from Step 4 generously over both sides of the ribs, then place them on the grill, bone-side up. Grill for 10-15 minutes, turning every few minutes and brushing with additional sauce with each turn—the goal is to build a caramelized, slightly charred glaze while keeping the meat moist inside. I find that rotating them frequently prevents any single spot from burning while allowing the sugars in the sauce to caramelize beautifully.

Transfer the glazed ribs to a cutting board and let them rest for 5 minutes before cutting. This resting period allows the juices to redistribute back into the meat, keeping them moist when you slice between the bones. Cut into individual ribs and serve immediately with any remaining sauce on the side for dipping.