Dr. Pepper BBQ Ribs
My husband is Canadian, and in his extremely exotic part of the world, they actually have Dr. Pepper flavored BBQ sauce. They also have “Grilled Cheese and Ketchup” flavored potato chips. Hmmmm. No comment.
But I do LOVE the Dr. Pepper BBQ. We don’t have it here, so I decided to make up for it and use some real Dr. Pepper, and these turned out great!
TIP: Whenever slow-cooking meat, you want to do things to retain flavor as well as prevent it from drying out and getting stringy or rubbery. So I recommend–whether chicken, pork, or beef–salt and pepper it, roll it in flour, and sear it before throwing it in the pot or pan.
1. Salt and pepper
2. Lightly coat with flour
3. Very briefly sear on all sides (Yes, ribs are boney, so this is a bit tricky, but still worth doing).
4. Put it in the pot for a few hours.
Be sure to include my delicious 5-minute Pancake Batter Biscuits on the side.
- 2 racks of baby back ribs, separated
- 2 cloves garlic, minced
- 2 Tbsp butter
- 16 oz. regular BBQ sauce
- 8 oz. Dr. Pepper
- Freshly ground salt and pepper
- Section off each rib and liberally add salt and pepper on all sides.
- Lightly coat each rib in flour, and briefly sear in butter on medium high heat.
- Pour BBQ sauce, Dr. Pepper, and garlic in the crockpot and stir together.
- Add seared ribs, cover and cook on low for 5-6 hours.