Gourmet Super Bowl Cooking: Dr. Pepper Glazed Ribs

Texas is known for football, but it's also known for some down home cooking.

As the Metroplex prepares to host Super Bowl XLV, gourmet chef Brian Olenjack, whose restaurant is not far from Cowboys Stadium, is showing you how to cook up some delicious gameday meals that your friends and family will love.

Today, Chef Olendorf teaches Tobin McDuff how to make Dr. Pepper Glazed Baby Back Ribs.

2 racks    Pork Baby Back Ribs


1 cup    Light Brown Sugar

4 Tbsp    Ancho Chile Powder

4 tsp     Ground Cumin

2 tsp     Paprika

2 tsp     Garlic Powder

2 tsp     Kosher Salt

1 tsp     Ground Black Pepper

Preheat the oven to 350 degrees.

Place all the dry ingredients in to a bowl and mix, rub the ribs all over with the mixture. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours. 

Cook until the meat pulls easily from the bone (about 1/4-inch of bone will show). 

Remove the ribs from the oven and lay them on a cutting board, meaty side down. Using a knife scrap the silver skin off the back. Cut into portions and serve.

Dr Pepper Glaze

3 cups    Dr Pepper

1/2 cup    Orange Juice, fresh

1/2 cup    Soy Sauce

1/2 cup    Brown Sugar, dark

cup     Balsamic Vinegar

2 Tbsp    Garlic minced

1 Tbsp    Red Chile Flake

2 tsp     Cumin, ground

1 tsp     Kosher Salt

Place all the ingredients into a large pan and place on a burner with a medium high flame.

Bring to a simmer and lower the temperature to low heat. Continue cooking for about 20 minutes or until the mixture is syrupy.

Brush the ribs with the glaze.

Tomorrow, Chef Olendorf will teach you how to make Grilled Lamb Chops with Honey Peppercorn Demi.

Don't Miss

Latest News

Video Center