Love these ribs on a summer day. Serve them with sweet potato fries and coleslaw for a perfect meal.
Ingredients
2 racks baby back ribs
1 2-liter bottle Dr. Pepper
Salt and Pepper
1 Tablespoon chili powder
1 cup water
1/2 Tablespoon canola oil
1/2 onion, minced
1 clove garlic, minced
1/2 cup ketchup
2 Tablespoons Worchestshire sauce
2 Tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper
Instructions
Place ribs in large baking dish. Pour enough soda to cover them, saving 1/2 cup for the barbeque sauce. Add 1/4 cup salt to the rib mixture and soak in the refrigerator at least 2 hours or overnight.
Heat oven to 350F. Remove the ribs from the liquid. Discard the liquid. Pat the ribs dry with paper towels. Sprinkle the ribs with chili powder and return to the baking dish. Add one cup water and cover tightly with aluminum foil. Bake for 2 hours or until meat is tender. Allow to cool slightly before grilling.
Meanwhile, make the barbeque sauce. Heat the oil in medium saucepan. Add onion and garlic and saute until softened. Add ketchup, Worchestshire sauce, vinegar, cayenne and reserved 1/2 cup of soda. Simmer for 15-20 minutes until sauce thickens.
Heat the grill, Brush ribs with the sauce and grill for 10-15 minutes, bone side down on a cooler part of the grill. Flip over and grill until lightly charred and smoky. Remove from grill; brush with remaining sauce and serve.
This recipe comes from "Cook This, Not That"