Grubmasters's video: Dr Pepper Ribs - Dutch Oven Style

Simmered in Dr. Pepper for about 2 hours, these ribs were delicious! We know you want to be a member of the clean bone club too… Noticing that the wife was going to be out for the day, and it was going to be really nice for a mid-February day in Connecticut… I was left with a decision to make. What to do? Well, I decided to throw something delicious together in a Dutch Oven of Course! I had been wanting to do some ribs in the Dutch Oven, and thought today was the day. I wanted them to be sweet, since I make them savory on the smoker all the time. I was going for super tender too, trying to pull the ribs out of the Dutch Oven just prior to them falling off the bone. I think I managed it with very little contemplation. The Dr. Pepper was inspired by some videos I saw a while back, I figured why not give it a try… I hope you enjoy this video! Recipe for a standard Lodge 12 Inch Dutch Oven: Ingredients: 1 Rack of Baby Back Ribs 2 Large Yellow Onions 4 Small Potatoes 4 Cloves Crushed Garlic Your favorite spice rub (Salt and Pepper will do in a pinch) Slice Onions into wheels and place on the bottom of the Dutch Oven. Then cube up your potatoes and drop them in too. Level the veggies in the pot to make a nice bed for the ribs to lay on. Remove the membrane from the back of the ribs (it's not good eating), a paper towel makes this easier. Sprinkle your favorite rub onto both sides of the ribs. Cut the ribs into manageable pieces , about 3 ribs per. Arrange them onto the bed of onions and potatoes. Smash up the garlic, and maybe give it a little chop. Add on top of the ribs. Finally, pour enough Dr. Pepper into the pot to come just past the bottom of the ribs. Let simmer for about 2 hours, I used the Ring Method with just a few less coals to maintain about a 300 degree oven. Sauce: 1 cup Dr Pepper 1 cup Brown Sugar 1 cup Ketchup Dash of Worcester Sauce Tablespoon Garlic Powder Teaspoon Cayenne Pepper Whisk all ingredients in a skillet and let simmer until desired thickness. I used some as a glaze prior to letting it get fully thickened. Now, GET OUT THERE AND COOK!   --------------------------------------------------------------------------------------- Licensing Information:   All music is either an original composition or provided via paid subscription service such as Audioblocks.com or Epidemicsound.com ---------------------------------------------------------------------------------------