Equipment Needed
- Large heavy-bottomed pot or Dutch oven (with a tight-fitting lid)
- Tongs
- Paper towels
- Small mixing bowl
- Measuring spoons and cups
- Aluminum foil
- Baking sheet (if finishing in the oven)
Step-by-Step Instructions
First, I pat those gorgeous ribs completely dry with paper towels—this is the key to a good sear, which equals big flavor. I mix the salt, pepper, garlic, and onion powder in a bowl and generously massage it into every nook and cranny of the meat. In my heavy Dutch oven, I heat the oil over medium-high heat until it shimmers, then I work in batches to sear the ribs. Don’t crowd the pot! This takes about 3-4 minutes per side, and you want a deep golden-brown crust. I learned the hard way that rushing this step or adding cold meat leads to steaming, not searing, and you’ll miss out on so much complexity.
Once all the ribs are beautifully browned and set aside on a plate, I pour in one full can of Dr. Pepper. As it hits the hot pot, it sizzles and foams wonderfully, and I use my tongs to scrape up every single one of those flavorful browned bits from the bottom—that’s culinary gold right there. I whisk in the BBQ sauce and liquid smoke until it’s a smooth, enticing sauce. Then, I carefully nestle all the seared ribs back into the pot, making sure they’re mostly submerged in the liquid. The aroma at this point is already incredible.
This is where patience becomes your best friend. I bring the liquid to a gentle bubble, then reduce the heat to the lowest setting, cover the pot with the lid, and let time work its magic. I let it simmer gently for about 2.5 to 3 hours. No peeking for at least the first 90 minutes! You want to maintain that steady, low heat to break down the connective tissue slowly. I check after that time; the ribs should be tender enough that a fork twists into the meat with almost no resistance. If they’re not quite there, I give them another 20-30 minutes.
For the final act, I preheat my broiler. Using my tongs, I transfer the incredibly tender ribs to a foil-lined baking sheet. I turn the heat under the pot up to medium-high, pour in the second can of Dr. Pepper, and let the braising liquid reduce by about half, stirring frequently. This creates a thick, glossy, finger-licking-good glaze. I brush this reduction generously all over the ribs and pop them under the broiler for 2-4 minutes, watching like a hawk until the glaze is bubbling and caramelized in spots. That broiler step is the difference between good ribs and spectacular, sticky, restaurant-worthy ribs.(See the next page below to continue…)