Original Recipe by David Zinczenko, Cook This, Not That!, pg. 192
2 racks baby back ribs (I used regular pork loin ribs)
1 bottle (2 liter) Dr. Pepper
Salt and black pepper
1 T chili powder
1 C water
1/2 T canola or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 C ketchup
2 T Worcestershire sauce
2 T apple cider vinegar
1/8 tsp. cayenne pepper
1. Place the ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 C for the barbecue sauce. Add 1/4 C salt and soak for at least 2 hours or overnight in the refridgerator.
2. Preheat the oven to 350 degrees. Remove the ribs from the liquid and pat dry; discard the liquid. Sprinkle rib 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.
3. While the ribs are in the oven, make the BBQ sauce. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcherstershire, vinegar, cayenne, and the reserved 1/2 C soda. Simmer for 15-20 minutes until the sauce thickens.
4. Heat a grill until hot. Brush the ribs with BBQ suace 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. R emove from the grill, brush with more sauce, and serve.