Years ago, when my friend introduced me to Dr. Pepper ribs the first thing that came to my mind was “yuck too sweet”. Before you too start thinking that you do not like sweet food let me just say that the Dr. Pepper ribs are not sweet. You can balance your meal with the side dish such as potato salad or macaroni and cheese.
Let’s start with deciding on Beef or Pork ribs. Next decision is ribs with bone or boneless ribs. After that we are ready to start the Dr. Pepper ribs. First thing is to brown the ribs on the stove in some olive oil. This is optional and if you are in a hurry you can skip browning the ribs on the stove. After the ribs are browned then I put the ribs in a pan and added some Dr. Pepper soda to cover the ribs 3/4 of the way. I put the covered my ribs pan in the oven at about 300 to 325 degrees for about 3 hours to slow cook. I check my food in the oven regularly to ensure the food does not dry out and if it does then add more Dr. Pepper soda. Three hours later bam tender Dr. Pepper ribs are ready to get out the oven. If you like your ribs with a crispy top, after the ribs are ready, drain the ribs juice from the cooking container into a bowl for later use and put the ribs back into the oven and put the oven on Broiler for a couple of minutes to get the crispy top. The Dr. Pepper soda ribs sauce you drained from the ribs can be poured in with the crispy ribs.
I made a side dish of Potato Salad. The potato salad that I made was simple, it contained potatoes, boiled eggs, mayonnaise, little bit of mustard, salt, pepper, celery and a little bit of Pellegrino mineral water added after all the other ingredients are mixed in. Adding the Pellegrino mineral water after the potato salad ingredients are mixed helps to make sure that I just add a little bit.