Are you ready to elevate your grilling game with a mouthwatering dish that will have your friends and family begging for seconds? Look no further than these Dr Pepper Ribs: Sticky, Spicy, and Sweet! Infused with the unique flavor of everyone's favorite soda, these tender, fall-off-the-bone ribs are a guaranteed crowd-pleaser. With a perfect balance of sweetness and spice, this recipe transforms a simple rack of ribs into a sensational feast that will leave taste buds tingling and hearts racing. Dive into this delicious journey and discover the secrets to creating the ultimate barbecue experience!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 racks of pork ribs
- 1 can Dr Pepper
- 1 cup barbecue sauce
- 1/4 cup brown sugar
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels to ensure proper seasoning adherence.
- Preheat oven to 275°F (135°C). Create a dry rub by mixing brown sugar, chili powder, garlic powder, salt, and pepper in a small bowl.
- Remove membrane from back of ribs by sliding a knife under the thin layer and pulling it off completely. This helps seasonings penetrate and makes ribs more tender.
- Generously coat both sides of ribs with prepared dry rub, massaging the seasoning into the meat thoroughly.
- Place ribs bone-side down in a large roasting pan. Pour entire can of Dr Pepper around the ribs, ensuring it doesn't wash off the seasoning.
- Cover tightly with aluminum foil and slow roast in preheated oven for 2 hours, allowing ribs to become tender and absorb Dr Pepper's flavor.
- Remove ribs from oven, discard foil. Brush generously with barbecue sauce, creating a thick, even coating.
- Increase oven temperature to 425°F (218°C). Return ribs to oven uncovered and cook for additional 20-30 minutes until sauce caramelizes and edges become crispy.
- Remove from oven and let rest for 10 minutes. This allows juices to redistribute, ensuring maximum tenderness.
- Slice ribs between bones and serve hot, with extra barbecue sauce on the side if desired.
Tips
- Room Temperature Ribs: Always bring your ribs to room temperature before cooking. This helps them cook evenly and enhances the flavor absorption of the spices.
- Membrane Removal: Don’t skip the step of removing the membrane from the back of the ribs. This simple action allows the dry rub to penetrate deeper into the meat, resulting in more flavorful and tender ribs.
- Dry Rub Application: Be generous with your dry rub! Massage it into the meat thoroughly to ensure every bite is packed with flavor.
- Foil Wrapping: Covering the ribs tightly with aluminum foil during the initial cooking phase traps moisture and steam, ensuring your ribs become tender without drying out.
- Caramelization Technique: For that perfect caramelized finish, increase the oven temperature at the end of cooking. Keep a close eye on the ribs to avoid burning the barbecue sauce.
- Resting Period: Allowing the ribs to rest for about 10 minutes after cooking is crucial. This step helps the juices redistribute, making each bite succulent and juicy.
- Serving Suggestions: Serve your ribs with extra barbecue sauce on the side for dipping, and consider pairing them with classic sides like coleslaw or cornbread for a complete meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
