Monday, May 26, 2014

Dr. Pepper Ribs

It's Memorial Day today and that means the pool's OPEN!  On Saturday, our little town will celebrate itself with all sorts of games and fireworks in the evening.  It is the best fireworks show I've seen and you basically get to sit right underneath them.

For the past few years, we have taken a break from the daytime activities, come home and had dinner "on the collective" with our good friends and neighbors.  This year, we will be without our good friend Riley and we continue to miss him every day.  Riley would often grill ribs for the collective, low and slow for a long time.

Here's a recipe from the Pioneer Woman that might be worth trying.  The recipe calls for baking the ribs, but I bet they would be good on the grill, maybe with some of her onion straws.

Spicy Dr Pepper Ribs
Prep Time: 8 Hours
Cook Time: 3 Hours
Difficulty: Easy
Servings: 12

  • 1 cup Brown Sugar 
  • 1 can Dr. Pepper 
  • 1 can (5 Ounces) Chipotle Peppers Packed In Adobo 
  • 1/3 cup Brown Mustard 
  • 1 Tablespoon White Vinegar 
  • 3 cloves Garlic, Minced 
  • 2 packages Pork Baby Back Ribs 

Preparation 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.

Remove the ribs when they're fork tender (keep cooking until they are). Slice and serve!

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