Dr. Pepper Ribs
4 pounds pork ribs preferably spare ribs
3 cups Dr Pepper
3 cups ketchup
1 cup packed dark brown sugar
6 tablespoons chili powder
4 tablespoons ground black pepper
2 tablespoons dry mustard
1 tablespoon ground cinnamon
Clean ribs well and remove membrane from bone side of ribs. This makes for easy eating. Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Dr Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your pit and begin heating a quantity of coals. I prefer Oak or Pecan. Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now. Cook ribs in an indirect heat for about 5 hours bone side down. Spray every half hour with apple juice. In hour six begin to mop the ribs with the Dr. Pepper sauce every 20 minutes. Make it heavy moping. At six hours you should have reached the internal temperature of 160 to 170F recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.
OH MY GOD don't get any on your fore head cause your toung will beat you to death trying to get at it.
4 pounds pork ribs preferably spare ribs
3 cups Dr Pepper
3 cups ketchup
1 cup packed dark brown sugar
6 tablespoons chili powder
4 tablespoons ground black pepper
2 tablespoons dry mustard
1 tablespoon ground cinnamon
Clean ribs well and remove membrane from bone side of ribs. This makes for easy eating. Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Dr Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your pit and begin heating a quantity of coals. I prefer Oak or Pecan. Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now. Cook ribs in an indirect heat for about 5 hours bone side down. Spray every half hour with apple juice. In hour six begin to mop the ribs with the Dr. Pepper sauce every 20 minutes. Make it heavy moping. At six hours you should have reached the internal temperature of 160 to 170F recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.
OH MY GOD don't get any on your fore head cause your toung will beat you to death trying to get at it.
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