I knew there was a reason that Dr. Pepper was my favorite soda. It’s because it’s a truly versatile beverage and you can cook with it! The sauce on these ribs comes out perfectly and so flavorful. You’ve GOT to try this, people.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I don’t make ribs very often, because when I eat ribs I feel like a cavewoman.
And you know what? I love eating ribs for that very reason. Sometimes it’s just fun to cut loose, lean over your plate, and dive in with both hands, unconcerned about how unfeminine—and covered in sauce—you look.”
I don’t mind looking like a cavewoman from time to time all in the name of these Dr. Pepper ribs 🙂
Ingredients
1 cup Domino Brown Sugar
1 can Dr. Pepper
1 can (5 Ounces) Chipotle Peppers Packed In Adobo
1/3 cup Brown Mustard
1 Tablespoon Heinz White Vinegar
3 cloves Garlic, Minced
2 packages Tyson Pork Baby Back Ribs
Instructions
Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes. Allow to cool completely. Divide into two containers and refrigerate one container for later.
Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate.
When you’re ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks.
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Quick Tip: Remove the ribs when they’re fork tender (keep cooking until they are). Slice and serve! – Ree Drummond
Thank you to The Pioneer Woman for this great recipe.
