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
SLOW COOKER DR. PEPPER BBQ RIBS - AN AFFAIR FROM THE HEART
Boneless Country Style Pork Ribs, slow cooked in Dr. Pepper, then baked to caramelize the Dr. Pepper BBQ sauce.
Provided by Michaela Kenkel
Total Time 7 hours 35 minutes
Prep Time 5 minutes
Cook Time 7 hours
Yield 4
Number Of Ingredients 3
Steps:
- Place ribs in the bottom of your slow cooker, pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high.
- Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top.
- Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Pepper soda.
- Carefully remove the ribs from the slow cooker, placing on rack. Brush tops with sauce. Bake for 15 minutes, flip and brush other side. Bake 15 minutes more.
- Serve remaining sauce at the table.
Nutrition Facts : Calories 1029 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 327 milligrams cholesterol, FatContent 63 grams fat, FiberContent 0 grams fiber, ProteinContent 90 grams protein, SaturatedFatContent 22 grams saturated fat, ServingSize 11 ounces, SodiumContent 619 grams sodium, SugarContent 25 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 37 grams unsaturated fat
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- Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes. Allow to cool completely. Divide into two containers and refrigerate one container for later. Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate. When you're ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks. Remove the ribs when they're fork tender (keep cooking until they are). Slice and serve!
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- For the spice rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, dry mustard, salt, black pepper and cayenne. For the ribs: Remove the membrane from the underside of the ribs. Rub the spice mixture all over. Set aside for 30 minutes, or up to 8 hours (in the refrigerator). Add the Dr Pepper to the Instant Pot and place the trivet (that came with the Instant Pot) over top. Arrange the ribs on the trivet in concentric circles with the meaty side facing out. Cover the Instant Pot and seal to close. Select HIGH PRESSURE and set the timer for 25 minutes. When the timer is up, let the pressure naturally release for 10 minutes, then manually release. Remove the ribs and transfer to a sheet tray, meat-side-up, to let cool slightly. Set the Instant Pot to SAUTE. Cook the liquid to reduce by one-half, about 15 minutes. Add the ketchup, vinegar, brown sugar, soy sauce and black pepper, and whisk well to combine. Cook for 10 to 15 minutes, whisking frequently, until thickened like BBQ sauce. Heat a broiler to high heat. Brush the tops with the BBQ sauce sauce and broil for 4 minutes to slightly caramelize. Brush all over with more sauce and serve immediately.
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