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I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and quasi-braised in apple/pineapple juice.Basically it goes like this: (1) trim, apply rub, and grill at 300'F indirect heat 30 mins, (2) wrap in foil with apple juice for 30 mins (which is supposed to quasi-braise the meat), (3) finish grilling apply bbq sauce.Unfortunately I don't have apple or pineapple juice. On the other hand, I do have vanilla Coke, Pepsi, Dr. Pepper, iced tea, Sierra Mist, margarita mix, sweet and sour mix, and watery domestic beer.From the list above, can I make any substitutions? For further consideration, I will be applying a chipotle rub and bourbon BBQ sauce.
What can I use to substitute apple juice in a preparation of ribs?

It has flavor, but its consistency is too thin.Will letting sit over medium low heat evaporate enough to increase its density or is this useless?Would bringing it to a boil help more. I don't want to ruin its flavor and am afraid bringing it to a boil with high heat will do just that.
My tomato sauce is very watery

I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and olive oil for a few minutes, then added the chicken until it was no longer pink. I then added the chicken stock, brought it to a rolling boil, and turned it down to simmer for about an hour. The result was really tasty soup with really dry chicken pieces. It was even drier when reheated the next day. Is there a way to avoid this? I'm making another pot tonight using boneless skinless chicken thighs and want to make sure I don't make the same mistake (whatever that may be)!

How to prevent dry chicken in soup?