Dr Pepper Glazed Beef Back Ribs Food

STICKY PEPPER-GLAZED RIBS

Steps:

• For the ribs: Preheat the oven to 350 degrees F.
• Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
• For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
• Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
• Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.

DR. PEPPER-GLAZED BEEF BACK RIBS

Steps:

• To make the glaze: In a medium saucepan, whisk together Dr Pepper, ketchup, honey, brown sugar, vinegar, mustard, Worcestershire sauce, ancho chili powder, white pepper, garlic powder, and onion powder. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until reduced to medium syrupy consistency, 20 to 30 minutes. Remove from heat and set aside.
• To make the ribs: In a small bowl, combine pepper, salt, ancho chili powder, paprika, cumin, and garlic powder to make the rub. Season ribs all over liberally with the rub.
• Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and produces smoke, place the ribs in the smoker or grill, meat side up, and smoke until an instant read thermometer registers between 195-203°F when inserted into the thickest section of meat between the ribs, about 5 to 6 hours. Brush ribs with glaze 30 to 60 minutes before they're done cooking.
• Brush ribs again with glaze. Wrap each rack of ribs tightly in butcher paper or foil, place in a cooler or oven, and let rest for 1 to 2 hours. Slice ribs into individual bones and serve immediately.

DR. PEPPER RIBS

Steps:

• Place the ribs in a large baking dish. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce. Add he salt and soak the ribs in fridge overnight (or at least 2 hours).
• Heat the oven to 350°F Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
• For BBQ Sauce: Heat the oil in saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
• Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky.
• Remove and brush on more sauce.

GLAZED BBQ RIBS

Steps:

• Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.