Whitey's Dr. Pepper Ribs Recipe
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Category: |
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Ingredients: |
Ingredients: ribs
Montreal chicken spice for rub
2 litre bottle of Dr. Pepper
1 cup ketchup
1/2 cup mustard
2 tbsp molasses
3 tsp chili powder
1/4 cup cider vinegar
cornstarch to thicken glaze
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Directions: |
Directions:A minimum of 4 hours marinating in the dry rub is needed. 12-24 hours is preferable. Coat the ribs in Montreal chicken spice and refrigerate for as long as possible. Leave ribs in long racks do not cut up until serving. Bring ribs to room temperature and then preheat oven to 300ºF.
In a foil lined large baking or roasting pan, put in a rack to raise the meat above the fluid. Pour in 2 cups of Dr. Pepper into the bottom of the pan. Layer the ribs meat side up cover the pan tightly with foil so no steam escapes.
On the stove top in a large pot combine all the ingredients with only 2 cups of the Dr. Pepper. Bring to a boil and simmer for 20 minutes and thicken with the cornstarch dissolved in water, if needed. Use your judgement for how much you will need. Once glaze is thickened remove from stove top.
After 1 ½ hours of ribs cooking, remove from oven and brush with glaze on both sides of each rib. Place back in the oven meat side up cover tightly and cook for 30 minutes. Wait 20 minutes and take out ribs and repeat glazing. Cover again and cook for 30 more minutes. Take out ribs, glaze again, and put under broiler for 4 minutes. Remove and serve. Meat is extremely tender and so flavourful!! Enjoy! |
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