- 1 Rack Baby Back Ribs
- 1 - 12oz can Dr. Pepper
- BBQ sauce or finishing sauce
For The Dry Rub
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
Mix dry rub ingredients together and set aside. Remove membrane from back of rib rack using a knife to loosening the membrane from the bones and a paper towel to grip and peel the membrane from the ribs. Season both sides of ribs with dry rub mixture. Wrap in foil and refrigerate over night or at least 8 hours. Pour approximately 3/4 can of DR. Pepper into foil packet. Place on baking sheet and place in a 350 degree oven. After 1 hour reduce oven temp to 250 degrees and bake another 1 1/2 to 2 hours. Remove ribs from foil packet, place on hot grill and slather with your favorite BBQ sauce or finishing sauce. Grill each side for about 7–10 minutes, being careful not to burn the sauce. For a smoky flavor, smoke the ribs before baking in the oven.
