I love pretty much anything that is grilled. Ribs especially. I grew up in a family that loves ribs. This recipe reminds me of my grandmother, she always starts her in the oven first. There were quite a few steps to these Dr. Pepper ribs, but in the end they were well worth it. I marinated them in the Dr. Pepper over night to ensure they were good and plenty soaked. The only thing I would change for next time would be the type of ribs I use. I didn’t realize there are beef ribs and pork ribs… I suppose I should have known that? I used beef for these, however I decided I much prefer pork. They were still very delicious, I just prefer the pork! Give ‘em a try before the summer is over!
Source: Cook This Not That, David Zinczenko & Matt Goulding
Servings: 4
Cost per serving: $5.17
Calories: 400
Fat: 15 g (4 g saturated)
Sodium: 1140 mg
2 racks baby back ribs
1 bottle (2-liter) Dr. Pepper
Salt and black pepper
1 tbsp. chili powder
1 c. water
1/2 tbsp. canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
2 tbsp Worcestershire sauce
2 tbsp. apple cider vinegar
1/8 tsp. cayenne pepper
Place the ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 c. for the barbecue sauce. Add 1/4 c. salt and soak for at least 2 hours or overnight in the refrigerator. Preheat the oven to 350. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle the ribs with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours, until the meat is tender and nearly falling off the bone. While the ribs are in the oven, make the barbecue sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcestershire, vinegar, cayenne, and the reserved 1/2 cup soda. Simmer for 15 to 20 minutes, until the sauce thickens. Heat a grill until hot. Brush the ribs with barbecue sauce and grill for 10 to 15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. Remove from the grill, brush with more sauce, and serve.
Cook This instead of enjoying Outback Steakhouse Baby Back Ribs Full Rack
Calories: 3021
Fat: 242 g (90 g saturated)
Sodium: 4678 mg
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Oh, these are sooooooooooooooooooo good!
Oh. My. Gosh. You have my mouth watering at work. Shame on you. Mmmmmmm.
I think I need to get the “Cook this, not that” cookbook…I have loved everything you’ve posted.
THESE ARE AMAZING!!! I only made 1 rack of ribs and I so wish I made 2. They were a hit!!! Thanks for sharing. I don’t know if I missed the measurement for ketchup but I was able to look online and it was 1/2 C. ketchup. I really really enjoy your blog. Thanks for your time in doing this.