Dr. Pepper Ribs
By
Mikekey *
@Mikekey
8
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.
Ingredients
- 1/4 c
- kosher salt
- 1/4 c
- ground black pepper
- 1/4 c
- brown sugar, firmly packed
- 4 tsp
- dry mustard powder
- 1/2 tsp
- cayenne pepper
- 2 tsp
- chipotle chili powder
- 1/2 tsp
- ground allspice
- 2
- racks pork spare ribs, st. louis cut
- 1/4 c
- dr. pepper (not diet)
- 2 c
- dr. pepper (not diet)
- 1 c
- ketchup
- 1/2 c
- yellow prepared mustard
- 1/4 c
- apple cider vinegar
- 2 Tbsp
- dark molasses
- 2 tsp
- chipotle chili powder
FOR THE RUB:
FOR THE GLAZE:
How to Make Dr. Pepper Ribs
- 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.
- 2Preheat oven to 300F. Bring ribs to room temperature.
- 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.
- 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.
- 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.
- 6Remove ribs from oven and turn oven to broil. Spread remaining glaze on them and then cook under broiler for 4 minutes.
- 7Cut ribs into pieces and serve with lots of paper napkins.
