Dr. Pepper Ribs

Cook This, Not That! Pg. 192

Serves 4

400 Calories per serving

 
 

2 racks	Baby Back Ribs
1 bottle	Dr. Pepper (2-liter)
	Salt & Black Pepper
1 Tbsp	Chili Powder
1 cup	Water
½ Tbsp	Canola or Vegetable Oil
½ half	Onion, minced
1 clove	Garlic, minced
½ cup	Ketchup
2 Tbsp	Worcestershire Sauce
2 Tbsp	Apple Cider Vinegar
⅛ tsp	Cayenne Pepper

 

1. Place the ribs in a baking dish large enough to hold them comfortable. Pour in enough soda to cover, saving at least ½ cup for the barbecue sauce. Add ¼ cup salt and soak for at least 2 hours or overnight in the refrigerator.
   
2. Preheat the oven to 350⁰F. Remove the ribs from the liquid and pat dry; dicard 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 meat is tender and nearly falling off the bone.
   
3. While the ribs are in the oven, make the barbecue sauce. Heat the oil in a medium saucepan over medium heat. Sauté the onion and garlic until soft and fragrant, then add the ketchup, Worcestershire, vinegar, cayenne and the reserved ½ cup soda. Simmer for 15-20 minutes, until the sauce3 thickens
   
4. Heat a grill until hot. Brush the ribs with barbecue sauce and grill for 10-15 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.