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!
Dr. Pepper Ribs
- 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