Peachcreek Vineyards

Dr. Pepper Ribs

Servings	Prep Time
8 – 10Servings	1Hour

Cook Time	Passive Time
3 – 4Hours	36Hours

Servings	Prep Time
8 – 10Servings	1Hour

Cook Time	Passive Time
3 – 4Hours	36Hours

Ingredients

2racks Loin Back Ribs
12 liter bottle Dr. PepperReserve 1/2 cup for the sauce.
1/4Cup Salt
1/4Cup Worcestershire Sauce
1/2Cup Brown SugarAdjust Quantity as Needed
1 – 2 Tblsp Misc SpicesAs desired such as Cumin, Fajita Seasoning, Cajun Seasoning, Garlic Powder, and Lemon Pepper.
2Tblsp Bacon Grease
1/2Medium OnionChopped (about 1 cup)
1Tblsp. garlicMinced
1/2Cup Bacon JamWe used “Better Than Good” Brand from HEB.
2Tblsp Worcestershire Sauce
1Bottle (18 oz) Barbecue SauceWe use Bulls Eye Original Recipe
1 Tblsp Chili Seasoning MixWe use Wick Fowler’s Texas Style False Alarm Mild Chili Kit.
1/4 Cup Honey
1/2Cup Dr. PepperReserved from Marinade Sauce

Instructions

Remove the membrane from the ribs and place them in a large baking dish. Cover them with Dr. Pepper (don’t forget to reserve 1/2 cup for the sauce), salt, and 1/4 cup Worcestershire sauce. Cover and refrigerate them overnight, then remove the ribs and discard the juice.
Mix brown sugar with spices of your choice; which ones we use, and how much of each, varies somewhat depending on who the ribs are being prepared for, but I doubt that the mixture is ever exactly the same. After removing the ribs from the marinade, coat them with the brown sugar mixture. Place the ribs back in the refrigerator for another night. Then grill over indirect heat until tender. Serve with sauce.
To make BBQ Sauce: Saute’ the onion and garlic in bacon grease until soft and fragrant; add bacon jam, Worcestershire sauce, chili seasoning mix, barbecue sauce, honey, and reserved 1/2 cup Dr. Pepper. Simmer for 15 to 20 mins, or until sauce thickens.