Ingredients :

• Beef Ribs — Get beef back ribs or short ribs if you can find them. Avoid pieces that are too lean — it’s the inter-muscular fat that melts during cooking and gives that silky edge to the meat. Your butcher can prepare them in sections, otherwise look in the traditional meat counter rather than vacuum-sealed trays.
• Dr Pepper — One can is enough. The idea is the sugar, acidity, and spicy aromas of the soda — that unique blend of about twenty flavors. A Coke can work in a pinch, but Dr Pepper has something more complex that shows in the final result.
• BBQ Sauce — Use the one you really love to eat with your fingers. This defines the final profile of the dish. A Kansas City style sauce — sweet, thick, slightly smoky — works perfectly here. A sauce that’s too vinegary will dominate and erase the soda’s work.
• Liquid Smoke — Optional, but frankly useful if you have it. Two small teaspoons in the pot and you get that slightly smoky background associated with BBQ. It’s very concentrated — a few drops too many and it becomes overwhelming and bitter. Dose lightly.