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Fried Dr. Pepper Ribs
Recipe by:
Chili
I worked this recipe out after eating these delicious ribs at Z Grille in St Petersburg, FL. Turns out Dr Pepper makes a great sauce for ribs. Try to find the Dr Pepper that is made with real sugar for best results. Also you can forgo the frying step, and finish them off on the grill but they will not ...more
I worked this recipe out after eating these delicious ribs at Z Grille in St Petersburg, FL. Turns out Dr Pepper makes a great sauce for ribs. Try to find the Dr Pepper that is made with real sugar for best results. Also you can forgo the frying step, and finish them off on the grill but they will not be crispy.
Ready in 7 hours 45 mins
Added to favorites by 49 cooks
Ingredients
Serves: 4
- For the ribs
- 2 full racks baby back ribs
- 1/4 cup smoked paprika
- 1 tablespoon galic powder
- 1/2 teaspoon cayenne
- 1 tablespoon ground cumin
- 1 tablespoon coriander
- 1 tablespoon herbs de provance
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
- 1 tablespoon turbinado surgar
- 1 can Dr Pepper
- 2 cups peanut oil
- For the sauce
- 2 cans Dr Pepper
- 1/2 cup sweet Asian chile sauce
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon rice vinegar
- 4 drops Sriracha sauce
Preparation method
Prep: 45 mins | Cook: 3 hours | Extra time: 4 hours, marinating1.
Mix the dry rub ingredients together and rub into the racks of ribs on both sides. Marinate in the fridge for at least 4 hours, or preferably, over night.
2.
Preheat oven to 325°F. Place the ribs on a wire rack in a roasting pan then pour a can of Dr Pepper into the bottom of the pan. Cover with foil and cook for 1 1/2 hours. At this point check to see if the meat easily pulls away from the bone. You will most likely need to cook them for about another 30 minutes but this all depends on your oven. Just make sure to get them nice and tender.
3.
Meanwhile let’s make the sauce. Reduce the 2 remaining cans of Dr Pepper in a medium saucepan over high heat to about 1/2 cup. It will be just a bit syrupy. Remove from heat and stir in the remaining sauce ingredients.
4.
When the ribs are done and somewhat cooled, cut into individual ribs and transfer them to a large bowl. Add about 1/3 of the sauce mixture and gently toss the ribs to coat them with the sauce. I say gently because if you were successful at getting them super tender, they will break apart if you are too aggressive with them now. Heat the peanut oil in a large pot over medium heat. Just hot enough to gently fry the ribs to crisp them up a bit. Fry each rib separately because they crisp up very quickly. About 5 – 6 seconds per side then transfer to paper towels to drain. Next return the fired ribs to the bowl and add another 1/3 of the sauce and gently toss again. Serve warm along with the remaining sauce for dipping.
Last updated:
Mar 20 2013
Moderately easy
Posted:
Jun 22 2010
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