Tender fall-off-the-bone meat with a healthier alternative to traditional barbecue sauce packed with sugar.
Dr. Pepper Baby Back Ribs
Author: That Oven Feelin'
- 2 racks baby back ribs
- 2 2-liter bottles of Dr. Pepper (not diet)
- 3 Tbsp salt
- 1 Tbsp chili powder
- 2 cloves garlic
- ½ Tbsp canola oil
- ½ onion, minced
- 1 clove garlic, minced
- 1 cup ketchup
- 4 Tbsp Worchestershire sauce
- 2 Tbsp apple cider vinegar
- ¼ tsp cayenne pepper
- ⅓ cup brown sugar (optional)
- In a removable crockpot stoneware (or a large baking dish), soak the baby back ribs in one bottle Dr. Pepper and salt overnight in the refrigerator. Save the remaining 2-liter bottle of Dr. Pepper for the sauce.
- The following day, remove the ribs from the liquid and pat dry. Discard the liquid. Rub the chili powder over the ribs and return to the crockpot stoneware. Add water until the ribs are submerged. Place 2 cloves of smashed garlic into the crockpot as well. Cook over low heat for 6-8 hours, until the meat is falling off the bone. Larger racks of ribs may need additional time.
- Prior to serving, prepare the sauce. The sauce may be reheated, so feel free to prepare it when most convenient. Heat the canola oil in a saucepan over medium heat and saute the minced onion until soft and fragrant. Add the ketchup, Worcestershire sauce, apple cider vinegar, cayenne pepper and about 1½ cups of Dr. Pepper soda. Simmer the sauce for about 30 minutes, until thickened. If needed, add brown sugar to the thickened sauce for a sweeter flavor. For a healthier sauce, omit the brown sugar. Set finished sauce aside.
- Heat a grill until hot. Brush the ribs with the sauce and grill rib side down for about 10 minutes on a cooler part of the grill. Flip the ribs over and cook on the hot side of the grill until slightly charred. Pour remaining sauce over the ribs and serve.
Great tip: I use a charcoal grill and stack all of the coals on one side of the grill to create cooler and hotter sides!