To get the tender, juicy, falling off the bone texture everybody loves, I cooked the ribs in the oven for 2 hours before grilling. The grill is great for adding flavor and crispiness, but not the best for getting the outcome I desired here.
Skinny Pork Ribs and Dr Pepper BBQ Sauce
(8 4oz servings)
- 2 racks baby back ribs
- 2 liters Diet Dr Pepper
- 1/4 cup salt
- 2 tablespoons chipotle chile powder, divided
- Place ribs, Dr Pepper, salt, and 1 tablespoon chile powder in a large baking dish. Cover and refrigerate at least 2 hours (preferably overnight).
- Preheat oven to 350 degrees F. Pour out most of the liquid in the baking dish; leaving about 1 cup. Dry the ribs slightly and rub them with the remaining tablespoon of chile powder. Cover tightly with foil (or a lid) and bake 2 hours.
- Brush the ribs with sauce, then place bone side down on the grill. Grill for 10-15 min. Flip them, cooking until just charred. Remove and brush with more sauce if desired.
Dr Pepper BBQ Sauce
(about 8 servings, over a 1/4 cup each)
- 1 onion, minced
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 can tomato paste (6oz)
- 1 can (120z) Diet Dr Pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon sweetener of choice
- 3 tablespoons dijon mustard
- 1 teaspoon chipotle chile powder (or more to taste)
- 1 tablespoon Worcestershire sauce
- cayenne pepper to taste
- 2-3 teaspoons liquid smoke
- Add water and onion to a large saucepan. Cook over low-med heat until soft and translucent. Stir in garlic, continue cooking until fragrant (do not burn the garlic). Add remaining ingredients, except liquid smoke. Simmer 20-30 min, adjusting seasoning along the way (e.g., adding more vinegar, sweetener, spice, etc.). Stir in liquid smoke just before serving.
- This recipes makes about 8 servings of just over a 1/4 cup sauce per person.
1 serving: 4oz meat and over 1/4 cup of sauce
- 325 Calories
- 6g Carbohydrates
- 3g Sugar
- 0g Fiber
- 23g Fat
- 23g Protein