Dr. Pepper Ribs

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Dr. Pepper Ribs

    Dr. Pepper Saint Louis Ribs

    Learn how to make Dr. Pepper Saint Louis Style Ribs with Walton's TV and Meatgistics, watch the video, read the post and let us know if you have any questions.

    Prep Time

    10 Minutes

    Cook Time

    6 Hour

    Ingredients

    Spare Ribs
    2 liter of Dr Pepper
    Cajun Seasoning and Rub
    Killer Chili Seasoning

    Utensils Needed

    Crock Pot or Slow Cooker

    Instructions

    The night before you put them in a slow cooker you want to rub them with whatever seasoning you are using, wrap them in plastic wrap or foil and let them sit in the cooler or refridgerator. This will help the meat pick up as much of the seasoning as possible before we cook them in Dr. Pepper.

    Since what we are doing is already a little weird I decided to choose some seasonings you wouldn’t normally associate with ribs. I was having a hard time deciding what seasonings to use until I remembered I had to cut the ribs in half to get them in a crockpot anyway so that made it a little easier. I wanted one that had a few different types of pepper in it so I chose the Cajun Seasoning and Rub. While I was trying to figure out the second one I was smelling some seasonings without looking what was on the label and I decided to use out Killer Chili Seasoning on the second half, I have no idea how this is going to be on ribs but we are about to find out!

    Process

    Unwrap your ribs and place in the slow cooker and then cover with the Dr Pepper. Cook for 6 hours or until the internal temperature is 190-200°. Cooking it to that temperature will allow the collagen and fat to render and it will give you a rib that should be fall off the bone tender.

    Watch WaltonsTV: Dr Pepper Ribs

    Shop waltonsinc.com for Dry Rubs

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