This recipe has been passed around a few times (originally it came from Men's Health Magazine) but I found it in an article my friend Rachel wrote here. (I don't have a grill, I made mine to serve 2 and I didn't have all the original ingredients so I doctored my recipe a little)Ingredients:
1 rack baby back ribs
1 liter bottle of Dr. Pepper
2 tbsp cup salt
3 tablespoon chili powder
1 tbsp chopped garlic
1/2 tablespoon canola oil
1/4 onion, minced
1/4 cup ketchup
2 tablespoon Henderson's Relish
1 tablespoon white wine vinegar
a pinch cayenne pepper
Directions:
Place the ribs in a large baking dish or on a cookie sheet. Pour in Dr Pepper to cover them, reserving at least 1/2 cup for the sauce. Add the salt and soak the ribs in the 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 the barbecue sauce, heat the oil in a saucepan over medium heat. Sauté 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.
Set the oven to broil, and brush the ribs with sauce. When the oven is hot, stick them in for a few minutes to get them a little crispy. When done, remove and brush with more sauce.
