My family has taken a lot of vacations over the years, and discovered a lot of places to love. And one of the most fun-filled trips we ever took was to beautiful California. When people think of California, places like Hollywood, Silicon Valley and the Napa Valley wine region tend to spring to mind. But […]
As soon as the snow melts, my boys and I start spending a lot more time outside in the back yard. And that means that I spend a lot more time cooking outside too. There’s nothing my family likes better than a meal cooked on the barbeque and so this weekend, we decided to welcome spring with our all-time favourite barbequed meal, Peanut-Sauced Ribs.
But ribs are messy, so first I headed to Walmart to pick up a box of Wet-Nap packettes. These handy little individually wrapped packages are an essential in our household because they’re so convenient. I keep them in the house for quick cleanups of sticky hands, in the car for those times when the boys can’t wash up properly and in my purse for all those other little emergencies a mom tends to encounter. And when we’re eating outside, Wet-Nap packettes are always on the table.
With the supplies I needed, I got busy cooking up the ribs. The secret to really good pork ribs is two-fold. First, splurging on back ribs, the meatiest variety of ribs available, is essential. Secondly, precooking the ribs ensures that they are deliciously tender and juicy. Just cut the ribs into two or three rib sections and boil them in a pot of water with about one tablespoon of salt added for 50-60 minutes before barbequing for the best ribs ever. [Read more…]
My boys and I love Club House sauces and spices. It all started with the gravy. Whether we were eating it on mashed potatoes at Thanksgiving or using it on fries to make delicious homemade poutines, Club House gravy was a family favourite. Then I started trying some of the other Club House products including the pasta sauce mixes and the spice blends. It wasn’t long before I was addicted to Club House.
So when I learned about the brand new Club House Flavourful Recipe Mixes, blends of spices that can be used to create sumptuous main dishes in record time, I was thrilled. I recently received a fabulous package of Club House Flavourful Recipe Mixes and other Club House products for my cooking pleasure and I couldn’t wait to pick out a mix and see what kind of entrée I could create.
Ready for the tastiest, most tender, most finger-licking ribs you’ve ever tasted? You’d better be, because this Dr. Pepper Ribs recipe gives new meaning to the term “sinful.”
But despite the devilishly delicious taste, these ribs are actually pretty low on fat and calories. If you try one new recipe this barbeque season, this should be it!
The original recipe made only half as much sauce but it is just too good to make in such small quantities. I generally use about ¾ of the doubled recipe for my ribs and then save the rest for dipping or for another meal the next day.
Because I’m a mom and I’m busy, I streamline the process as much as possible. First, I marinate the ribs in two Ziploc freezer bags rather than dirtying up a baking dish.
And instead of brushing each section of ribs with sauce, I just put them in a large pot once they’ve finished baking in the oven, pour half the sauce over them and shake the pot gently with the lid on to coat the ribs in sauce.
The end result is absolutely fabulous; tender, meaty, melt-in-your-mouth goodness. My sister is the one that first turned me on to this Dr. Pepper Ribs recipe and so far everyone I’ve met that has tried it has loved it. Cook them up with Japanese Coleslaw Asian Salad or an old-fashioned Potato Salad on the side and welcome summer with the tastiest ribs imaginable!
- 2 racks baby back ribs
- 1 2 L bottle of Dr Pepper
- 1/4 cup salt
- 1 Tbsp chili powder
- 1 Tbsp canola oil or vegetable oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 cup ketchup
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 1/4 tsp cayenne pepper, optional
- Cut the ribs into sections containing two or three ribs each. Place the ribs in a baking dish or Ziploc freezer bag. Pour in Dr Pepper to cover them, reserving at least 1 cup for the sauce. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).
- Heat the oven to 350°F. Drain and dry the ribs and then rub them with the chili powder. Place them in a single layer in a large baking dish, add a cup of water and cover the dish tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone.
- For the barbecue sauce, heat the oil in a saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant, then add the ketchup, soy sauce, vinegar, cayenne and one cup of Dr Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
- Preheat the barbeque and brush the ribs with sauce. When the grill is hot, cook the ribs bone-side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred. Remove, brush on more sauce and serve.
Adapted from Men's Health Dr. Pepper Ribs
Nutrition Information:Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 465Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 132mgSodium: 6568mgCarbohydrates: 86gFiber: 2gSugar: 18gProtein: 38g