1. 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).
2. Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
3. Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.
4. Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following:
a) Flip the ribs over so they’re bone-side up.
b) Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the
c) Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove.
5. Cut racks in half crosswise and place the 2 pieces side by side on a sheet of foil.
6. Evenly coat both sides of the ribs with the spice rub.
7. Pull the 2 sheets of foil up and over each set of ribs to completely enclose.
8. Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
9. Heat the oven to 325°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
10. Place the ribs in the oven and roast until fork-tender, about 2 hours. (Apply more rub as needed while cooking.)
11. Meanwhile, preheat grill with coals and/or soaked hickory wood chips.
12. When done baking, take out of oven and remove foil.
13. Set oven broil.
14. Place ribs on grill to soak up smokey flavor with lid closed for 5 minutes on each side.
15. Take ribs off grill, bring them back to oven and Broil for another 3 minutes or until outside is crispy.
• You can use barbecue sauce, hickory smoke flavor, and other ingredients, either at the beginning of the cooking, or after the foil is removed from over the meat.
• Use a large pan, so that the contents are not crowded together. Heavy, rectangular aluminum cake pans work well with this technique.
• Consider using chicken broth in place of water.
• Be sure the meat is well done. Frozen ribs or starting with a cold oven will slow cooking times.
• Ribs cooked in the oven can be finished on the grill for that good flavor and a little added crispiness. Just toss on a hot grill for 5-10 min per side.
• The meat should be well thawed before cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (25g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (33%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 448.7mg||15 %|
|Potassium 120.2mg||3 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 10.6g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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