Prep 24 hrs
Cook 2 hrs
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!
- 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.
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.
I found this recipe in the Cook This Not That book. My husband loved these ribs! The Dr. Pepper gave them a nice flavor and the meat was fall off the bone good! I will definitely be making these again!