Dr. Pepper Ribs

2 racks baby back ribs
1 bottle Dr. Pepper (2 liters)
Salt and Pepper
1 Tbsp chili powder
1 cup water
1/2 Tbsp canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 ketchup
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/8 tsp cayenne pepper

Place ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 cup for the barbecue sauce. Add 1/4 cup salt and soak for at least 2 hours or overnight in the refrigerator. (I recommend overnight)

Preheat oven to 350°F. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle the ribs with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours until the meat is tender and nearly falling off the bone.

While the ribs are in the oven, make the barbecue sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcestershire, vinegar, cayenne, and the reserved 1/2 cup sode. Simmer for 15-20 minutes, until the sauce thickens.

Heat a grill until hot. Brush the ribs with barbecue sauce and grill for 10-15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. Remove from grill, brush with more sauce, and serve.

Krystal Walker