Dr. Pepper Ribs

Dr. Pepper Ribs

I like to cook for myself, wife, and friends… who doesn’t right? Well awhile ago (years) I was reading through my MENS HEALTH magazine and they had a recipe under their “Eat This Not That ” section  labeled Dr. Pepper Ribs that caught my eye. It was a simple recipe which included…. you guessed it, Dr. Pepper!! Not just a little but a whole 2 Liter. I figured I would attempt to make this and see how it turned out. I had always made my ribs on the bbq or in a boiling pot of water with a few spices. This recipe had steps, marinating times and took at least 6 hours from start to finish. I was a little  intimidated to be honest.  After several attempts and a major error I decided to have my in-laws, my sister and my mother over for dinner. I wanted us all to be together and enjoy each others company, and of course  some Mia time.

The recipe calls for you to soak 2 racks of baby back ribs in 2 Liters of Dr.Pepper and 1/4 cup of salt. I cut the salt in half and try to soak the ribs over night, covered and in the fridge until the following day.  Don’t forget to save a little Dr. Pepper for the sauce, at least 1/2 a cup. I prefer a little more.

So let’s get cooking…

You must preheat the oven to 350F, then remove the ribs from the Dr. Pepper and pat dry them, removing most liquid. Rub the chili powder on the ribs. Again I like to use more than the recipe calls for… I sprinkle covering the ribs well. Place them in a baking dish of your choice with 1 cup of water and cover the soon to be Dr. Pepper Ribs with foil and cook for about 2 hours or until the meat is super tender.

About an hour into the cook time I start to make the bbq sauce. You will need to heat the oil in a pan over medium heat and saute the onion and garlic until they are soft and slightly browned, add the ketchup, Worcestershire sauce, vinegar, cayenne (again i add a little extra) and the Dr. Pepper you saved earlier…. if you didn’t already drink it. let this all simmer for 15 to 20 minutes. I like to have my sauce just a tad on the wet/runny side so watch it closely.

Somewhere in between this time you will need to fire up the grill, I use a charcoal grill so it takes awhile for my coals to get ready. I usually start the grill before I add the second part of the ingredients for the sauce.  After the ribs have cooked about 2 hours, take them out, remove them from the pan and brush on the sauce then place the ribs bone side down on the warm grill. You do not want a hot grill, just a warm heat, watch for an initial flare up.  Cook for about 11-13 minutes then flip them (I spread on another layer of the sauce at this  point) and cook until lightly charred. At this point I will cut off the oxygen and allow the grill to smoke out. Remove from the grill and spread on your last bit of sauce. Let cool and serve.

You will need:

  • 2 racks of baby back ribs
  • 2 liter bottle of Dr. Pepper

Check your spice rack for:

  • 1/8 cup of salt (original recipe calls for 1/4 cup)
  • Chili powder, I sprinkle it on heavily. (original recipe 1 tbsp)
  • enough olive oil to saute onion/garlic (Original recipe 1/2tbsp canola or veggie oil)
  • 1/2 onion, minced
  • 1 glove of garlic, minced
  • 1/2+ cup of ketchup
  • 2 tbsp of Worcestershire sauce
  • 2 tbsp cider vinegar
  • 1/8 tsp cayenne pepper ( a little more wouldn’t hurt

Original recipe can be found here

Hopefully your ribs looks something like these

photo from http://thefuriousepicurious.blogspot.com

Warning: These ribs are very tasty, you may want to make them again and again!!

If you make these ribs, let me know how they turned out, let me know what you thought or how you will change them the next time you make them.

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  1. Looks good Dom! I think you gave Mikey this recipe and he made it for us once. I've never made them this way, but wouldn't it be fun to have some kind of rib cook-off?!

  2. yummm! thanks for this!

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