Got a question for the group…
I generally cook my ribs to be what I consider “traditional” style where they aren’t fall-off-the-bine but instead have a bit of a chew off-the-bone consistency.
My wife, raised in restaurants and not bbq, prefers what I consider to be “restaurant ribs” which is that fall-off!the-bine style. I’ve made ribs this way, but I did it in a slaw cooker and/or an oven, not a smoker.
I’ve got 4 racks to cook this weekend, and she has requested that at least some of it be “restaurant style”.
My questions are:
1) anyone have a way to get “restaurant ribs” on a smoker?
2) if not, or if that’s not ideal, have a good recipe or method for getting “restaurant ribs” indoors with s crock pot or in the over or whatnot?
I did this method once and I’m pretty sure they came out restaurant-style so I might try it again. IIRC they were at least tasty…
Dr Pepper ribs: sticky, spicy and sweet
Ingredients
Ingredients for the ribs:
1/4 cup kosher salt
1/4 cup black pepper
1/4 cup brown sugar
4 teaspoons mustard powder
2 teaspoons chipotle powder
1/2 teaspoon allspice
1/2 teaspoon cayenne
2 racks pork ribs, St. Louis cut
1/4 cup Dr Pepper
Ingredients for the glaze:
2 cups Dr Pepper
1 cup ketchup
1/2 cup mustard
1/4 cup apple cider vinegar
2 tablespoons molasses
2 teaspoons chipotle powder
Instructions
- To make a rub, stir together the salt, black pepper, brown sugar, mustard powder, chipotle powder, allspice, and cayenne. Coat the ribs with the rub on both sides, wrap in plastic, then place in the refrigerator for at least 4 hours.
- Heat the oven to 300° F and bring the ribs to room temperature.
- In a foil-lined large baking or roasting pan, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil and place in the oven.
- Meanwhile, to make the glaze, place the Dr Pepper, ketchup, mustard, apple cider vinegar, molasses, and chipotle powder in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.
- After an hour and a half, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up and cook uncovered for 30 minutes.
- After 30 minutes, take out the ribs and spread more glaze over them and cook for 30 more minutes or until ribs are desired tenderness.
- At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.
- Divide and serve!