The Doctor’s Ribs

It was not my plan to post a recipe this late in the day. It was not my plan to share this recipe at all. It was not my plan to use this recipe for my ribs. I was going to make our usual ribs – slow baked for a few hours, then finished off over an open fire on the grill. Yeah, that was the plan. But Mother Nature had other plans. From out of nowhere, a cold front moved in. The sky turned dark as night. Streaks of lightening lit up an angry sky. Thunder boomed – rattling the windows. In a matter of minutes, the temperature dropped fifteen degrees. The clouds opened up and hail pelted the ground. Hubby and I looked at each other – no firing up the charcoal grill today. The last thing either of us wanted was for Hubby to be standing in a pool of water with long-handled barbecue tongs in his hand. Bad combination with a lightening storm.

That was fine. I had another recipe that I wanted to try. Did my usual tweaking and an hour later we were dining on what had to be the most tender, flavorful ribs on the planet. Yeah, Mother Nature threw us a curve ball, yet we still managed to hit a home run!

The Doctor’s Ribs
2 lbs Country-Style boneless Pork Ribs
2 Cups Dr. Pepper from a bottle
4 large garlic cloves, smashed
1/2 large onion, cut into quarters
1 tablespoon liquid smoke
1 Bottle Chipotle Rib Glaze

Place ribs in large stock pot and pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke and onion.

Bring to a boil, lower to simmer and cook until ribs are tender, about 20 minutes.

Preheat oven to 375 degrees.

Line the top of a broiler pan with foil. Cut slits in the foil to match the slits in the pan.

Pour liquid from the pot into the bottom of the broiler pan, onions and all.

Lay ribs in the top, place over the liquid. Brush both sides of ribs with glaze. Seal tightly with more foil.

Bake in the oven for about 30 minutes. Uncover, glaze ribs again with Rib Glaze. Turn oven to broil and let the ribs get a nice “char” finish without burning. Keep an eye on those ribs, with the oven door slightly open to draw heat over the ribs. It should only take 5 or 10 minutes.

Just before serving, drizzle ribs with more glaze and serve.

Dr Pepper Ribs (1)
Simmer ribs in Dr. Pepper with liquid smoke, onions and garlic. Let everything simmer together for about 20 to 25 minutes.
Dr Pepper Ribs (2)
Pour cooking liquid into the bottom of a broiler pan.
Dr Pepper Ribs (3)
Line top of broiler pan with foil. Cut slits into the foil to allow steam from below to help keep the ribs moist. Place ribs in a single layer on the top of the prepared broiler pan.
Dr Pepper Ribs (4)
Glaze ribs with Rib Glaze. Place top of broiler pan over bottom, then cover with foil to seal in the steam. Place in the oven for about 30 minutes.
Dr Pepper Ribs (5)
Uncover ribs, turn on the broiler for a little “charring”, then transfer ribs to a serving platter and drizzle with more Rib Glaze.
Dr Pepper Ribs (6)
Serve with your favorite sides such as Ranch Beans and sweet cornbread muffins with Jalapenos.

Happy Indoor Grilling Everyone!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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