Ingredients :

• Beef Short Ribs — Get bone-in short ribs, not the boneless ones. The bone adds body to the sauce during slow cooking and protects the meat from heat spikes. If your butcher has some with a nice visible fat cap on top, even better — it melts over eight hours and coats everything else.
• Dr Pepper — One 33 cl can is enough. Avoid the ‘zero’ version, which can make the sauce slightly bitter by concentrating sweeteners. The idea here is the cane sugar and the soda’s spices — not the artificial flavors of a diet substitute.
• BBQ Sauce — Use a sauce you like to taste with a cold spoon, because after eight hours, its character will concentrate and amplify. A sauce that’s too sweet will become cloying. Something with a smoky base and a bit of vinegar is ideal — American brands like Kansas City or Texas style work very well.
• Smoked Paprika — Not ordinary sweet paprika — smoked paprika, often packaged in a small metal tin. This is what gives that outdoor ember feeling while you’re in your kitchen. A level teaspoon really changes the game for the final profile.