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.
This is the only way I make ribs anymore. The original recipe came form Men's Health magazine I believe. The calorie count on these is way less than what you get at a restaurant and I think these taste better.
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!
Eat This, Not That! These were a real hit w/the guys. Thanx for sharing. The Dr. Pepper kept the ribs nice and moist. WOW! What a mess tho.
The ribs came out tender, but unfortunately the sauce didn't work for us, as we prefer a sweeter, richer one. We ended up using Jack Daniels Honey Smokehouse on them. The Dr. Pepper didn't seem to add the flavor we were expecting from this recipe.
These were fantastic. We finished them up in our convection oven because our tiny grill is not capable of getting warm enough at 26 degrees outside. Loved, loved, loved, these!
We made these wings a couple times in the past few weeks after seeing the recipe in the February 2010 'Men's Health' magazine. They are excellent! More excellent still because they are relatively low calory/low sodium. I fold the ribs over and do the marinade in gallon zip-lock bags rather than a baking dish.