Dr. Pepper Ribs

Happy "BELATED" Memorial Day to you!  I meant to send this out yesterday, but annoying computer issues kept me from blogging.  Boo!  I actually wrote most of this yesterday, so please keep in mind that it actually was Memorial Day when I wrote it!  :-)

Yesterday was a day where we were to remember those who fought for our country.  It's quite possible you know someone who is currently serving our country, or has served for our freedom in the past.  I think it's our civic duty to honor and say thank you to those that serve us so selflessly. 

But, the holiday is also known as a day to gather with friends and family - to none other than barbeque!  I have this cookbook from David Zinczenko - the author of the Eat This, Not That series.  The cookbook I have is "Cook This, Not That" and everything I've made so far has been great.  I've been dying to try this bbq rib recipe - I love ribs, but I so do not love the calories that come with it.  This recipe addresses that issue.  It only has 400 calories per serving, compared to a potential 3,000 calories at your run of the mill restaurant.  Crazy, huh?!!

I did make a couple of changes to the recipe, based on a pre taste-test of the sauce.  It just tasted too vinegary for me and the hubs.  So, I added sugar and honey to it to cut through the acidity.  So, going forward, I would recommend either adding honey and/or sugar to the recipe, or simply cut the apple cider vinegar.  You choose.  :-)  The recipe is posted in its original form. 

Also, I increased the recipe by 1.5 times, as the original recipe indicates it will feed only 4 people.  We were feeding our family, plus a few teenage boys - which in my eyes, feels like an army!

Dr. Pepper Ribs
Original Recipe by David Zinczenko, Cook This, Not That!, pg. 192

2 racks baby back ribs (I used regular pork loin ribs)
1 bottle (2 liter) Dr. Pepper
Salt and black pepper
1 T chili powder
1 C water
1/2 T canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 C ketchup
2 T Worcestershire sauce
2 T apple cider vinegar
1/8 tsp. cayenne pepper

1. Place the ribs in a baking dish large enough to hold them comfortably.  Pour in enough soda to cover, saving at least 1/2 C for the barbecue sauce.  Add 1/4 C salt and soak for at least 2 hours or overnight in the refridgerator.

2. Preheat the oven to 350 degrees.  Remove the ribs from the liquid and pat dry; discard the liquid.  Sprinkle rib with the chili powder and return to the baking dish.  Add the water and cover tightly with foil.  Bake for 2 hours, until the meat is tender and nearly falling off the bone.

3. While the ribs are in the oven, make the BBQ sauce.  Heat the oil in a medium saucepan over medium heat.  Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcherstershire, vinegar, cayenne, and the reserved 1/2 C soda.  Simmer for 15-20 minutes until the sauce thickens.

4. Heat a grill until hot.  Brush the ribs with BBQ suace and grill for 10-15 minutes, rib side down, on a cooler part of the grates.  Flip over and cook on the other side until lightly charred and smoky.  R emove from the grill, brush with more sauce, and serve.

If you think these pictures look good, how do you think they taste?  Is your mouth watering yet?? 

Notice the cornbread next to it?  That was also so good - recipe to come later this week!

Click here for a printable version of this recipe - Kitchen Groovy