Dr Pepper Ribs

• 1/4 cup kosher salt
• 1/4 cup black pepper
• 1/4 cup brown sugar
• 4 teaspoons mustard powder
• 1/2 teaspoon cayenne
• 2 teaspoons chipotle powder
• 1/2 teaspoon ground allspice
• 2 racks of St. Louis ribs
• 1/4 cup Dr Pepper (don't use diet)
• 2 cups Dr Pepper (don't use diet)
• 1 cup ketchup
• 1/2 cup yellow prepared mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons molasses
• 2 to 4 teaspoons chipotle powder

1. First, make a rub by mixing the salt, black pepper, brown sugar, mustard powder, cayenne, chipotle powder, and ground allspice. Coat the ribs with the rub, cover them with plastic wrap, and place in the refrigerator for at least 4 hours.
2. Preheat the oven to 300u0b0F and bring the ribs to room temperature. In a large baking or roasting pan lined with foil, arrange the ribs with the meat side up, pour in 1/4 cup of Dr Pepper, cover pan tightly with foil, and place in the oven.
3. Meanwhile, to make the glaze, place in a saucepot the Dr Pepper, ketchup, mustard, apple cider vinegar, molasses, and chipotle powder. Bring to a boil, then turn the heat down to low and simmer for 20 minutes until thick and syrupy.
4. After 1 1/2 hours, take the ribs out of the oven and spread some of the glaze on each side of the racks. Place back in the oven, meat side up, and cook uncovered for 30 minutes. After 30 minutes, take out the ribs and spread more glaze over them, and cook for 30 more minutes or until ribs are desired tenderness. Take the ribs out of the oven, spread more glaze on them, and then cook each side under the broiler for 4 minutes.

kosher salt, black pepper, brown sugar, mustard powder, cayenne, chipotle powder, ground allspice, pepper, pepper, ketchup, mustard, apple cider vinegar, molasses, chipotle powder

Taken from www.seriouseats.com/recipes/2011/09/dr-pepper-ribs-recipe.html (may not work)