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
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FOR THE RUB:
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1/4 ckosher salt
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1/4 cground black pepper
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1/4 cbrown sugar, firmly packed
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4 tspdry mustard powder
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1/2 tspcayenne pepper
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2 tspchipotle chili powder
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1/2 tspground allspice
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2racks pork spare ribs, st. louis cut
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1/4 cdr. pepper (not diet)
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FOR THE GLAZE:
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2 cdr. pepper (not diet)
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1 cketchup
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1/2 cyellow prepared mustard
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1/4 capple cider vinegar
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2 Tbspdark molasses
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2 tspchipotle chili powder
How to Make Dr. Pepper Ribs
- Mix 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.
- Preheat oven to 300F. Bring ribs to room temperature.
- Place 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.
- Meanwhile, 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.
- After 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.
- Remove ribs from oven and turn oven to broil. Spread remaining glaze on them and then cook under broiler for 4 minutes.
- Cut ribs into pieces and serve with lots of paper napkins.
