MM: Guilt-free Ribs

By Rachel Escobar

Still wondering what to cook up this summer for all your poolside cookouts? How about ribs that are only 400 calories per serving?! This week’s Monday Munch is a recipe for yummy ribs that won’t leave you feeling guilty nor make you feel like you need to change out of your bikini (or trunks) and into an oversized shirt and stretchy drawstring pants we all own.

Don’t believe that is possible? Neither did I until my awesome brother shared this recipe from Men’s Health with me. The ribs are not only guilt-free and delicious, they are really easy to make–requiring mostly kitchen staples. Serve with a side of grilled corn and your favorite beverage and you have the perfect summertime meal.

Note: If you do not have any ribs handy here are some stores that carry them. Thawed baby back ribs are available at Super Target off of Joe Battle. Albertson’s on Montwood & George Dieter only carries frozen baby back ribs. To quick thaw, place package of ribs in cold water and change water every 15 minutes.

Enjoy!

Photo: Rachel Escobar

Ingredients:

2 racks baby back ribs

1 2 liter bottle of Dr. Pepper

1/4 cup salt

1 tablespoon chili powder

1/2 tablespoon canola oil

1/2 onion, minced

1/2 cup ketchup

2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

1/8 teaspoon cayenne pepper

Directions:

Place the ribs in a large baking dish or on a cookie sheet. Pour in Dr Pepper to cover them, reserving at least 1/2 cup for the sauce. Add the salt and soak the ribs in the fridge overnight or at least 2 hours.

Heat the oven to 350°F. Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.

For the barbecue sauce, heat the oil in a saucepan over medium heat. Sauté the onion and garlic until they’re soft and fragrant, and add the ketchup, Worcestershire, vinegar, cayenne, and 1/2 cup of Dr Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.

Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky. Remove, and brush on more sauce. Makes 4 servings

(Recipe via Men’s Health)