Dr. Pepper Ribs
"My son handed me this recipe and wanted me to try it. I don't know where the recipe came from, but I'm glad he sent this my way!"
photo by mmarple12
- Ready In:
- 26hrs
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 racks baby back ribs
- 1 (2 liter) bottle Dr. Pepper cola
- 1⁄4 cup salt
- 1 tablespoon chili powder
- 1 tablespoon canola oil
- 1⁄2 medium onion, minced
- 1 garlic clove, minced
- 1⁄2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 1⁄8 teaspoon cayenne pepper
directions
- Place the ribs in a large baking dish. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce. Add he salt and soak the ribs in fridge overnight (or at least 2 hours).
- Heat the oven to 350°F Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
- For BBQ Sauce: Heat the oil in saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
- Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky.
- Remove and brush on more sauce.
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Reviews
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These ribs were fabulous! Had them first at a friend's house. Loved them. She put regular barbeque sauce on them and stuck them back in the oven for 20 minutes. Delicious. Tried the recipe myself tonight and my DH raved. Said they were the best ribs he's ever eaten. I made the sauce in the recipe and really liked it; not as sweet as barbeque sauce. I will definately make these again and again. -
I just made a special Sunday dinner to celebrate my grandson's late graduation. Last week I asked what he wanted and he chose baby back ribs. He further asked me if I knew the Dr. Pepper recipe. I had never heard of it and told him that it sounded gross. Well, I have never made baby backs before and came here to find a recipe. What was the first on that popped up -- the Dr. Pepper recipe. I figured what the heck and gave it a try. I modified it a little bit as I cooked them in an electric pressure cooker. They came out very tender after which I put them in a roasting pan and applied the barbeque sauce which I made as specified below. I then put them in the middle rack of the oven at 450F, while my curly fries cooked on top, until the sauce became just a little crisp, about 15 minutes. While I cannot eat the ribs or potatoes, my husband, daughter and 4 grandchildren could not get enough. This recipe is definitely a keeper.
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Tweak....I massage the ribs with a dry rub with my preferred seasonings for an hour. Then I place them in an air tight container with the Dr. Pepper. So delightful!
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Used Chex Brand Black Cherry Soda, 1 clove of crushed, sliced fresh garlic, 2 rings of chopped vadilia onions, 1 tablespoon each of paprika and Gunpowder seasoning and 1 small sliced fresh jalapeño pepper. Mixed in ziplock bag and used to marinate a pack of fingerling ribs overnight. Baked in foil 3 hours at 275, then sauced at 350 for 15 minutes. EXCELLENT!!! -
I have grilled ribs before. But when I found this recipe, it's the only way to do them. When I finish them on the charcoal grill, I throw a handful of cherry wood chips on the coals. When they flame I place the ribs on the grill. I choke the dampers and let's them smoke for 5 minutes. Be sure you put them bone down first. I then brush the sauce on and turn every 3 minutes, brushing on the turns. I then open the dampers for the last turn to get a slight char.
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Tweaks
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Tweaked the grilling by adding smoke
RECIPE SUBMITTED BY
I used to spend my summers with my grandmother in Northern Connecticut. She was a wonderful little Norwegian woman that stood about 5 feet high. My grandfather was a Swedish ship captain that stood well over 6 feet tall. My grandmother would wake up at 5 in the morning just to start making her bread (that had been proofing in the oven all evening) I would anxiously await the warm, crusty, tremendously tasty bread spread with home made strawberry jam or any other berry that she might have picked in the neighbors yard.
These memories of her and her patience in the kitchen with me made me the cook I am today. Not a day passes when I don't think of her...a smile crosses my face and I know she's in the room with me, making sure her measurements are just right.
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