Request for Recipe's

Hi Everyone,

I know my last post was super long with all the recipe's any how if any one would like just the recipes I have them in email form and can send them to you so it make's it easier to save or print out. I have already had 1 request so it is no problem.

I hope everyone has a great Long weekend! My Dave will not be landing until 10pm tonight from CA so I have to stay up to get him but that's fine with me. Today is stupid hot again 89 degree's but we will have only high 60's to 70's for the weekend yippee! What ever you all are doing I hope you have fun and keep it safe.....Please do not drink and drive! Do not eat to much Bar-B-que......aww heck eat as much as you want!

Ok one more great yummy from:

http://homesicktexan.blogspot.com/2009/05/dr-pepper-ribs-sticky-spicy-and-sweet.html

(Used with permission as long as I link back to her site, check it out great recipes)




Dr Pepper ribs

Ingredients:

For the rub:
1/4 cup of salt
1/4 cup of black pepper
1/4 cup of brown sugar
4 teaspoons of mustard powder
1/2 teaspoon of cayenne
2 teaspoons of chipotle powder
1/2 teaspoon of allspice

For the glaze:
2 cups of Dr Pepper
1 cup of ketchup
1/2 cup of mustard
1/4 cup of apple cider vinegar
2 tablespoons of molasses
4 teaspoons of chipotle powder

Two racks of St Louis ribs
1/4 cup of Dr Pepper

Coat the ribs with the rub, wrap in plastic and place in the refrigerator for at least four hours.

Heat the oven to 300 degrees and bring the ribs to room temperature.

In a foil-lined large baking or roasting pan, 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.

Meanwhile, place all the glaze ingredients in a pan, bring to a boil and then simmer for 20 minutes until thick and syrupy.

After an hour and a half, 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.

At this point, take the ribs out of the oven, spread more glaze on them and then cook each side under the broiler for four minutes.

Divide and serve!
Notes: You can use my chipotle ketchup instead of regular ketchup for the glaze and I used Dublin Dr Pepper, but you can use regular Dr Pepper, just don't use diet!