I am making these today for a "We lost our jobs, lets drink" party. I got the idea from a local bistro with a renowned chef, though I do it different. These are out of control:
Baby back ribs or country style or whatever you prefer
1 20 oz Dr. Pepper (Cherry Dr. Pepper ok too)
1 Bottle of Teryiaki Sauce
Marinate ribs in half a bottle of Dr. Pepper and half a bottle of teryiaki sauce, at least 1 hour, overnight prefered
Option 1:
1. Smoke the ribs, no foil, for 2-3 hours over low heat.
2. Wrap the ribs in foil, and pour in remaining Dr. pepper and sauce
3. Braise in oven over low heat, ~350, until ribs fall off bone. 1-2 hours ideally
4. Let rest in old cooler for 1 hour
5. Eat
Option 2:
1. Marinate as above, but add a little liquid smoke or smoke powder to marinade
2. Get your grill hot and sear the ribs on both sides.
3. Wrap in foil, add remaing Dr. Pepper and Sauce
4. Braise over low heat, ~350, for 1-2 hours, ideally, or until they fall off the bone
5. Let rest in old cooler for 1 hour
6. Eat
Top with chopped scallions and/or sesame seeds. And if you have the skills, reduce some of the Dr. pepper to a thick glaze and top ribs before serving
Baby back ribs or country style or whatever you prefer
1 20 oz Dr. Pepper (Cherry Dr. Pepper ok too)
1 Bottle of Teryiaki Sauce
Marinate ribs in half a bottle of Dr. Pepper and half a bottle of teryiaki sauce, at least 1 hour, overnight prefered
Option 1:
1. Smoke the ribs, no foil, for 2-3 hours over low heat.
2. Wrap the ribs in foil, and pour in remaining Dr. pepper and sauce
3. Braise in oven over low heat, ~350, until ribs fall off bone. 1-2 hours ideally
4. Let rest in old cooler for 1 hour
5. Eat
Option 2:
1. Marinate as above, but add a little liquid smoke or smoke powder to marinade
2. Get your grill hot and sear the ribs on both sides.
3. Wrap in foil, add remaing Dr. Pepper and Sauce
4. Braise over low heat, ~350, for 1-2 hours, ideally, or until they fall off the bone
5. Let rest in old cooler for 1 hour
6. Eat
Top with chopped scallions and/or sesame seeds. And if you have the skills, reduce some of the Dr. pepper to a thick glaze and top ribs before serving
