Dr Pepper + Ribs = Love it!

***This is not a shameless promotion. This is real. Respect and appreciate it. ***

The other night I had the pleasure of attending a team building exercise at the Viking Cooking School in Dallas. To be specific, it was actually the Milestone Culinary Arts Center, located @the Viking Cooking School. That being said, they used Dr Pepper to create this absolute sauce that was full of yuminess, and in no way detracted from the taste of the prime rib that it was meant to complement. Yes, I had prime rib. It was amazing too.

Below, with thanks to the great people at the Viking School, I am republishing the recipe with directions. Have fun. And one more thing - task expansion - I love it when brands move vertically outside of their category.

=== Recipe Below ===

Ingredients

- 16 ounces Dr Pepper

- 4 cloves garlic, peeled

- 2 cinnamon sticks

- 2 tablespoons grill blend

- 1 1/2 pounds of rib eye steaks -- indulge yourself

Directions

In a large bowl, combine Dr Pepper, garlic cloves, and cinnamon sticks. Add the rib eye steaks, cover with plastic wrap and refrigerate for 12 hours. Patience. Preheat grill to medium high. Remove the rib eyes from the marinade and pat dry. Season both sides with the grill blend. Grill the steaks from 6 to 8 minutes on each side, or until done (never cook rib eye steak past the medium-rare stage or it will be very very tough). Remove the steak from the grill, and let rest for 4 or 5 minutes, loosely covered with foil. Cut the steak across the grain into 1 inch wide slices.

Grill blend - yields 1 cup

Ingredients

- 4 tablespoons kosher salt

- 3 tablespoons ground dried ancho peppers powder

- 2 tablespoons sugar

- 2 tablespoons ground cumin

- 2 tablespoons coarsely ground black pepper

- 1 tablespoon ground thyme

Directions

Combine all of the ingredients in a small bowl, blending well enough to evenly distribute the spices. Be sure to break up any chunks that appear. Store the blend in an airtight container. Shake or stir again before each use. Pass it on.