Dr Pepper ribs from The Homesick Texan Cookbook (page 199) by Lisa Fain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellencooks on August 21, 2017

    We all really liked these! I have a favorite dry rub I use on ribs but am glad I tried this. I usually grill my ribs for a long time over indirect low heat but these came out very good. The sauce was sweet and spicy. There was a lot of pepper, as noted by Breadcrumbs.

  • amraub on June 20, 2012

    I cut down a bit on the amount of rub used and cooked these ribs in the slow cooker with the glaze on the entire time. The sauce was good and the ribs were tender and flavourful. One of my friends asked for the recipe immediately after they were served.

  • Breadcrumbs on June 12, 2012

    p. 199 Disappointing. This recipe was far too hot for us. The heat was so overpowering that we simply didn’t want to continue eating the ribs. We definitely enjoy hot, spicy food but something about this just didn’t work for us. I’d note: LF’s rub calls for 1/4 cup pepper. Not sure if this contributed to the over-bearing heat of our dish but I’d cut this quantity in half if I made these again. Other recipes for this dish call for the ribs to be placed fleshy side down in the baking dish, which would allow for the meat to become infused with the Dr Pepper flavour while cooking. LF has you put the ribs meat side up. For the final 30 mins of cooking we chose to finish these on the grill. These looked and smelled sensational so it was a huge disappointment to find the heat to be overpowering. The meat was tender and juicy. I would definitely make Dr Pepper ribs again, just not with this recipe. Photos here: http://chowhound.chow.com/topics/851921#7396810

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