PEPPER RIBS RECIPES
DR. PEPPER RIBS RECIPE - FOOD.COM
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!
Total Time 26 hours
Prep Time 24 hours
Cook Time 2 hours
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 1525.5, FatContent 98.4, SaturatedFatContent 34.6, CholesterolContent 368.8, SodiumContent 7957.8, CarbohydrateContent 60.7, FiberContent 1.1, SugarContent 54.4, ProteinContent 102.4
SALT AND PEPPER SPARE RIBS | ALLRECIPES
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Pork Pork Rib Recipes Spare Ribs
Total Time 7 hours 25 minutes
Prep Time 10 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 120.2 mg, FatContent 30.2 g, FiberContent 0.4 g, ProteinContent 29.1 g, SaturatedFatContent 11.1 g, SodiumContent 1084.1 mg, SugarContent 0.1 g
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