These ribs are a variation of my Dr. Pepper Ribs that I have been meaning to publish for some time. Sue Chef loves ribs. She particularly enjoyed the Dr. Pepper ribs that she had at a local restaurant. We don’t eat out often, but she really wanted to have those ribs again. I found a recipe for Dr. Pepper ribs over at Men’s Health back during the spring, but the link is broken. When I search their recipe archive, I can’t find it any longer, but that recipe was my inspiration for this one.
The original recipe required brining the ribs in a mixture of Dr. Pepper and salt, patting them dry, coating them with a rub, and cooking them low and slow for a few hours in the oven or on a low grill before basting them with barbecue sauce and finishing them off. The first time I made them, Sue Chef declared that they were better than the ones in the restaurant. This made me happy. She can be a tough customer and frequently complains that my food makes her mouth sad.
For my pressure cooker version, I brined the ribs again for a few hours in a mixture of Dr. Pepper and coarse sea salt. The ribs were then removed from this solution, patted dry, and cut into sections that would fit into my pressure cooker. Then, they were covered with my dry rub spice blend.
I poured a cup full of Dr. Pepper into the bottom of my pressure cooker for the liquid and then sat the ribs on end inside the pot. The ribs were then topped with some homemade Dr. Pepper barbecue sauce, but you can use bottled sauce if you choose.
The lid was placed onto the pressure cooker, the steam valve was closed so the pressure cooker could come to pressure, and the timer was turned to 15 minutes. When the pressure cooker finished cooking, I released the pressure (and let the steam out). I removed the ribs from the cooker and arranged them in a single layer on a foil lined baking pan. I brushed them with more of the Dr. Pepper barbecue sauce and broiled them for 5 minutes on each side, applying barbecue sauce to the down facing side when I flipped it to the top.
(My pressure cooker is a 6 quart model. If you have a larger one, this recipe may not work, so consult the manual for your particular model).
The leftover broth in the bottom of the pressure cooker is perfect for making a lentil soup like this one from Kitchen Hospitality.
Here’s your rib recipe. Give it a try. Leave a comment to let us know what you think. Thanks for Visiting Patty Cake’s Pantry.
- FOR THE BRINE:
- 3 cups Dr Pepper
- ¼ cup kosher salt or coarse sea salt
- FOR THE SPICE RUB
- 2 tablespoons chili powder
- 2 tablespoons pepper
- 2 tablespoons salt
- 4 teaspoons garlic powder
- FOR THE RIBS
- 2 racks of baby back ribs
- 1 bottle of your favorite barbecue sauce
- Place ribs in a plastic container with a lid or a large zip lock bag
- Cover with 3 cups Dr. Pepper and ¼ cup salt.
- Allow to soak in this mixture for 2-8 hours, turning ribs to ensure that all of the ribs are infused with the liquid.
- Pat the ribs dry and cut into sections of 4 to 6 ribs so they will fit in your pressure cooker.
- Pour 1 cup Dr. Pepper into the bottom of the pressure cooker
- Coat the outside of the ribs with the spice rub and set them on end in the pressure cooker.
- Pour 1 to 1½ cups of barbecue sauce over top of the ribs trying to distribute it across the tops of all of them.
- Place lid on pressure cooker, secure lid and turn pressure valve to the closed position.
- Turn timer to 20 minutes.
- When the pressure cooker switches to the keep warm position (when the timer runs out), release the pressure.
- Remove the ribs from the pressure cooker and arrange in a single layer in a foil lined baking dish.
- Brush the tops with barbecue sauce and broil for five minutes.
- Remove from oven, turn over the ribs and brush them with barbecue sauce again, then broil for 5 more minutes