3 tbsp. light brown sugar
1/2 tsp. salt
1 tbsp. dry Southwest seasoning
4 lbs pork spareribs
16 oz Dr. Pepper soda
2/3 cup ketchup
2 tsp. onion powder

Prepare grill for indirect heating.

In a small bowl, combine brown sugar, salt, 2 teaspoons Southwest seasoning, and 1 teaspoon onion powder.

Rub seasoning over ribs. Place ribs meaty-side down on grill over indirect heat. Cover, cook 15 minutes. Turn ribs. Cover, cook until tender, about 2 hours, brushing with glaze the last 20 minutes of cooking.

GLAZE:

In pot, combine Dr. Pepper soda, ketchup, remaining seasoning, and 1 teaspoon onion powder, bring to boil over medium-high heat, cook, stirring occasionally for 20 minutes.

Let ribs stand 10 minutes before serving and brush with remaining glaze.

Submitted by: Sherry Monfils