"If you've ever added Coca-Cola to your rib recipe (like in these three-ingredient crockpot ribs), ginger ale works in a very similar way, but it actually has even more of an advantage due to an enzyme called zingibain. Found in raw ginger, zingibain is excellent at breaking down collagen, which helps tenderize meat. This, along with the citric acid in the soda, works to soften any tough muscle fibers, leading to a fall-off-the bone texture."
"You only need a few bottles, depending on how many ribs you're cooking, and the best move to get fall-off-the-bone ribs is to braise them. Just cover the ribs with the ginger ale in a pan, adding a little water (if needed) as well as some salt. Cover and cook on a low heat in the oven for about two hours."
Ginger ale contains zingibain, an enzyme from raw ginger that breaks down collagen and tenderizes meat. The citric acid in the soda softens tough muscle fibers, producing a fall-off-the-bone texture. The sugar in ginger ale promotes caramelization and forms a sticky, flavorful crust. The light spiciness of ginger ale balances the richness of pork and beef. Using ginger ale can deliver tenderization without overdoing it compared with fresh ginger. Braising ribs submerged in ginger ale (with optional water and salt) at low oven heat for about two hours yields best results. Ginger beer can substitute and flat soda works; real-ginger brands taste better.
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