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.
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