dr. pepper ribs
Texas-style ribs are done in the oven for those who don't have access to an outdoor grill. Use the meatier St. Louis Spare ribs instead of baby-back ribs.
prep time
4 Hr
cook time
3 Hr
method
Bake
yield
4 serving(s)
Ingredients
- FOR THE RUB:
- 1/4 cup kosher salt
- 1/4 cup ground black pepper
- 1/4 cup brown sugar, firmly packed
- 4 teaspoons dry mustard powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons chipotle chili powder
- 1/2 teaspoon ground allspice
- 2 - racks pork spare ribs, st. louis cut
- 1/4 cup dr. pepper (not diet)
- FOR THE GLAZE:
- 2 cups dr. pepper (not diet)
- 1 cup ketchup
- 1/2 cup yellow prepared mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons dark molasses
- 2 teaspoons chipotle chili powder
How To Make dr. pepper ribs
-
Step 1Mix all rub ingredients, except ribs and Dr. Pepper. Coat the ribs on all sides with rub. Cover ribs with plastic wrap and refrigerate for at least 4 hours.
-
Step 2Preheat oven to 300F. Bring ribs to room temperature.
-
Step 3Place ribs meaty side up in a large baking pan lined with foil. Pour in 1/4 cup Dr. Pepper, cover pan tightly with foil, and place in oven for 1 1/2 hours.
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Step 4Meanwhile, place all glaze ingredients in a saucepan and bring to a boil. Lower heat to low and simmer for 20 minutes until thick and syrupy.
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Step 5After 1 1/2 hours, take ribs out of oven and spread some of the glaze on each side of the racks. Place back in oven, meaty side up, and cook, uncovered, for 30 minutes. Take the ribs out of oven and spread with more glaze and bake another 30 minutes.
-
Step 6Remove ribs from oven and turn oven to broil. Spread remaining glaze on them and then cook under broiler for 4 minutes.
-
Step 7Cut ribs into pieces and serve with lots of paper napkins.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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