For the ribs
2 racks baby-back ribs (about 4 pounds)
3 cups soda (cola, root beer, Dr. Pepper, etc.)
1 onion, chopped
2 garlic cloves, crushed
2 bay leaves
For the sauce
1½ cups ketchup
2 tablespoons spicy brown mustard
2 tablespoons dark brown sugar
1 tablespoon cider vinegar
½ cup soda
1 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
Place the ribs in a large stockpot and add the soda, onion, garlic and bay leaves along with enough water to completely cover the ribs. Bring to a boil over high heat and then reduce the heat to low and simmer for about 1 hour, until the meat can easily be pulled from the bone.
Meanwhile, stir together the ketchup, mustard, brown sugar, soda and Worcestershire sauce in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the sauce is thickened or about 25 minutes. Season to taste with salt and pepper.
After the ribs have finished simmering, cut them into serving portions and arrange them on a large, rimmed baking sheet in a single layer. Smother them with the sauce, and broil until the sauce bubbles and caramelizes, or about 5 minutes. Serve immediately with additional sauce on the side.