One of my lifelong friends, Alisa, sent me a recipe she thought I should try out. It was a no brainer – Dr. Pepper… Beef Ribs… How can you go wrong, really?
The only thing I wasn’t thrilled about was that the recipe was intended for a smoker, and I know most of you don’t have one of these at home. We’ll get to smoking a little later in the summer for those of you interested. In the meantime, I adapted this recipe for the grill and got to cooking.
I made the sauce the night before and kept it in the referigerator. For the indirect heat, I lit one side of the bbq and placed the ribs on the opposite side of the grill.
Wow, were these worth the effort. The ribs were fantastic. Saucy, smokey, sweet, and fall off the bone tender. The underlying smokiness from the apple wood stole all the thunder and had new fans from the first bite. I definitely recommend you give these a try.
Thanks Alisa! Keep ’em coming!
Dr. Pepper Beef Ribs
Adapted from Joshua Bousel
4 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 12-ounce can Dr. Pepper
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup packed dark brown sugar
1/3 cup Worcestershire sauce
3 tablespoons tomato paste
2 teaspoons ancho chile powder
1 teaspoon white pepper
Salt and fresh ground black pepper, to taste
1 12-ounce can Dr. Pepper (for steaming)
1 cup of G.’s Rib Rub
2 racks of beef ribs
4-5 chunks apple wood
- Soak the apple wood in water for 1 hour.
- Heat the oil in a heavy saucepan over Medium heat. Add the onions and garlic and cook until the onions are translucent, about 10 minutes.
- Add the remaining sauce ingredients and cook until sauce begins to thicken, about 30 minutes. Salt and pepper, to taste. Let cool for 10 minutes and then puree with an immersion blender.
- Remove the membrane and trim the ribs. Rub each rack liberally with dry rub.
- Preheat grill on Low for indirect heat. Add the apple wood chunks directly on the coals. When the wood is producing smoke, place the ribs away from the heat source and cook until the ribs are just caramelized, about 2 hours, flipping every 30 minutes.
- Preheat oven to 325 degrees F. Dump the ribs in a large foil pan with Dr. Pepper, cover with foil, and bake in oven for one hour.
- Remove remaining apple wood from the coals, preheat the grill to High for direct cooking. Throw the ribs back on the grill to sear, about 5 minutes. As removing from the grill, brush liberally with mop sauce. Let the ribs sit for 5 minutes, slice and serve with remaining sauce.