Make a rub out of first 7 ingredients. Coat the ribs with the rub, wrap in plastic wrap and place in fridge for at least 2 hours.
Heat oven to 300 degrees, and bring ribs to room temperature.
In a foil-lined baking or roasting pan, arrange the ribs with the meat side up. Pour in 1/4 cup Dr. Pepper, cover pan tightly with foil, and place in oven.
Meanwhile, place remaining Dr. Pepper, ketchup, mustard, vinegar, molasses, and chipotle powder in pan and bring to a boil. Turn down heat and simmer about 10-12 minutes until thick and syrupy.
After an hour and a half, take ribs out of the oven and spread some of the glaze on each side of the racks. Place ribs back in oven, meat side up, and cook uncovered for 30 minutes.
After 30 minutes, take ribs out, spread more glaze, and cook another 15-20 minutes or until ribs are desired tenderness.
Take ribs out of oven, spread more glaze on the, and then stick them under the broiler for 4 minutes.
Divide and serve!
Serving
Suggestions
Cook times may vary, depending on your preferences for wellness of meat.
Originally Submitted
10/27/2011
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