Dr Pepper Ribs Recipe Smoker
DR. PEPPER RIBS
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!
Provided by The Kissing Cook
Time P1DT2h
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, Fat 98.4, SaturatedFat 34.6, Cholesterol 368.8, Sodium 7957.8, Carbohydrate 60.7, Fiber 1.1, Sugar 54.4, Protein 102.4
DR. PEPPER-GLAZED BEEF BACK RIBS
A sweet Dr Pepper-based glaze is matched up with big beefy back ribs and a sharp and earthy rub to deliver an immensely flavorful end product.
Provided by Joshua Bousel
Time 6h40m
Yield 4-6 servings
Number Of Ingredients 22
Steps:
- To make the glaze: In a medium saucepan, whisk together Dr Pepper, ketchup, honey, brown sugar, vinegar, mustard, Worcestershire sauce, ancho chili powder, white pepper, garlic powder, and onion powder. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until reduced to medium syrupy consistency, 20 to 30 minutes. Remove from heat and set aside.
- To make the ribs: In a small bowl, combine pepper, salt, ancho chili powder, paprika, cumin, and garlic powder to make the rub. Season ribs all over liberally with the rub.
- Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and produces smoke, place the ribs in the smoker or grill, meat side up, and smoke until an instant read thermometer registers between 195-203°F when inserted into the thickest section of meat between the ribs, about 5 to 6 hours. Brush ribs with glaze 30 to 60 minutes before they're done cooking.
- Brush ribs again with glaze. Wrap each rack of ribs tightly in butcher paper or foil, place in a cooler or oven, and let rest for 1 to 2 hours. Slice ribs into individual bones and serve immediately.
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- To make a rub, stir together the salt, black pepper, brown sugar, mustard powder, chipotle powder, allspice, and cayenne. Coat the ribs with the rub on both sides, wrap in plastic, then place in the refrigerator for at least 4 hours.
- In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.
- Meanwhile, to make the glaze, place the Dr Pepper, ketchup, mustard, apple cider vinegar, molasses, and chipotle powder in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.
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- Cut each rack of ribs in half, so you will now have 4 half racks. This will make them easier to grill later. Pat the ribs dry, and rub evenly with the dry rub mixture. Place the ribs meat side UP in a large roasting pan with rack. (I’ll link in the notes to the roasting pan I use). Pour the Dr Pepper to the bottom of the roasting pan. Cover the roasting pan with foil so the Dr Pepper can steam and infuse the ribs. Roast for 4 hours.
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