| Prep Time | 25 minutes |
| Cook Time | 4-5 hours |
| Servings |
people (but I guess it depends on how many ribs you can eat)
|
Ingredients
Ribs
- 2 racks baby back ribs
- 4 tbsp Meathead's Memphis Dust, or any dry rub see recipe notes
- kosher salt
- freshly ground black pepper
Dr. Pepper-Cherry BBQ Sauce
- 2 tbsp canola oil
- medium yellow onion diced
- 2 cloves garlic minced
- 2 c cherries fresh or frozen, pitted
- 3/4 c ketchup
- 1/3 c molasses
- 3 tbsp tomato paste
- 12 oz Dr. Pepper
- 1/2 c apple cider vinegar
- 1/3 c Worcestershire sauce
- 1/2 c dark brown sugar
- 2 tsp chili powder
- 1 tsp white pepper
- 1 tsp kosher salt
Basting Liquid
- 1 c apple juice
- 1 c apple cider vinegar
- 2 tbsp Worcestershire sauce
Ingredients
Ribs
Dr. Pepper-Cherry BBQ Sauce
Basting Liquid
|
|
Instructions
Dr. Pepper-Cherry BBQ Sauce
- In a dutch oven or large pot set to medium heat, sauté the onion until translucent in 2 tbsp canola oil. Add the garlic and cherries and cook until the cherries are soft, about 10 minutes.
- Reduce heat to medium-low, add the remaining ingredients, and mix well. Cook for 20-30 minutes, stirring occasionally.
- Remove from heat. Using an immersion blender, blend all ingredients until smooth. Alternately, wait for the mixture to cool, then blend in a traditional blender or food processor.
- Allow to cool before serving.
Ribs
- Mix the Basting Liquid ingredients together and pour into a spray bottle. Alternately, you can just brush it on the meat if you don't have a spray bottle.
- Rinse the ribs and pat them dry with paper towels. Remove silverskin (see recipe notes). Allow the ribs to reach room temperature, then season generously with salt and pepper. Let sit for 10 minutes.
- Season with Meathead's Memphis Dust or dry rub of your choice. Use enough to cover the meat, but it's okay to allow some bits of meat to poke through.
- Cook in a smoker or outdoor grill set to 225-250 degrees for 4-5 hours, flipping the meat every hour and applying a few sprays of the basting mixture. The meat is done when it reaches and internal temperature of 145 degrees, but reaching 170-190 will ensure they are more tender.
- Remove from heat and brush on Dr. Pepper-Cherry BBQ Sauce. Serve with additional sauce.
Share this Recipe
0 comments on “Baby Back Ribs with Dr. Pepper-Cherry BBQ Sauce” Add yours →