Dr Pepper Ribs

The photo of these ribs are no indication of the taste, I promise! Now that the sun is going down earlier, I struggle with getting good pictures in artificial light.

These ribs are from the blog, The Homesick Texan, and use the Texas favorite Dr Pepper as it's base. I adjusted the spice a little so ours were very tame. They are sweet, sticky, and delicious!

I used baby back ribs and ours fell off the bone - I ate mine with a fork! We both loved this recipe. It was simple to make on a lazy Sunday afternoon and the only item I had to buy at the store were the ribs and Dr Pepper - everything else are pantry staples for us. Love recipes like that!

Dr Pepper Ribs
For the rub:
1/4 cup of salt
1/4 cup of black pepper
1/4 cup of brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle powder
1/2 teaspoon of allspice

For the glaze:
2 cups of Dr Pepper (not diet!)
1 cup of ketchup
1/2 cup of mustard
1/4 cup of apple cider vinegar
2 tablespoons of molasses
2-4 teaspoons of chipotle powder

Two racks of St Louis ribs (we used Baby Back)
1/4 cup of Dr Pepper

Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least four hours.

Heat the oven to 300 degrees and bring the ribs to room temperature.

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, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes.

After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.

At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.