Dr. Pepper Ribs

First off I want to point out I don’t think I have ever as an adult purchased Dr. Pepper for drinking purposes. Even buying it for this recipe I felt weird leaving the grocery store with it. Boy am I glad I did though because this recipe is PERFECT! We pulled it together with coleslaw, smashed potatoes and homemade corn bread in celebration of my dad’s birthday! We are so happy with how it turned out!

Rib Ingredients

• 2 Racks of Back Ribs (membrane removed)

• 1/2-1 Cup Mustard

• 1/2-3/4 Cup Dry Rub (equal parts garlic powder, onion powder, salt, pepper and paprika)

• Cooking Spray

Braising Sauce

• 1 Can Dr. Pepper

• 1/3 Cup Brown Sugar

• 4 Tbsp. Butter

BBQ Sauce Ingredients

• 2 Cans Dr. Pepper

• 1/3 Cup Brown Sugar

• 1/3 Cup Ketchup

• 3 Tbsp. Butter

• 2 Tbsp. Apple Cider Vinegar

• 2 Tbsp. Black Pepper

• 1 Tbsp. Salt

• 1 Tbsp. Onion Powder

• 1 Tbsp. Garlic Powder

Rib Directions

• Pre-heat the smoker to 180F. Peel the membrane off the ribs then lather both sides of each rack in mustard. Generously add dry rub to both sides of each rack and spray with cooking spray to set the dry rub and really help it stick to the ribs.

• You are going to want to smoke the ribs for 5ish hours unwrapped, directly on a rack. Spritz with apple cider vinegar throughout if desired.

• When the ribs are almost done, combine the braise ingredients in a small pot and cook over medium-low heat until needed.

• Remove the ribs, wrap in foil with the braise then bake at 225F degrees in the oven (or on the BBQ) for 2.5 hours.

• Combine all the BBQ sauce ingredients in a small pot over medium-low heat. Ensure all ingredients are mixed well. You can leave the BBQ sauce in the pot on simmer on the stove and bring out to the smoker or BBQ each time you wish to re-apply sauce OR , once the ingredients have all come together you can transfer to a bbq sauce bowl and place on the top rack so it stays warm and provides easy access for re-applying the sauce.

• Remove the foil, then you are going to return them to the BBQ or smoker and sauce them up directly on the BBQ. Cook for at least 1 hour at 225F degrees. The meat should peel back from the bones on the end and be tender enough to pull off the bone completely!