Description
Elevate your barbecue game with these Dr. Pepper Ribs—tender baby back ribs slow-cooked in a sweet-and-savory soda marinade. The secret blend of Dr. Pepper, brown sugar, and spices caramelizes into a rich glaze, creating a juicy, flavor-packed dish that’s ready in under two hours.
Ingredients
Dr. Pepper Ribs
2 racks baby back ribs (about 2.5 lbs)
1 (12 fl oz) can Dr. Pepper
½ cup apple cider vinegar
¼ cup packed brown sugar
2 tbsp Worcestershire sauce
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional)
Salt and pepper, to taste
2 tbsp olive oil
Substitutions & Variations:
Use cola or root beer for a different soda flavor.
Swap brown sugar for coconut sugar or date paste to cut refined sugar.
For a spicy kick, add 1 tsp chili powder or chipotle flakes.
Instructions
Dr. Pepper Ribs
Prep the Ribs: Remove the silver membrane from the back of each rack. Score the meat lightly in a crosshatch pattern.
Mix the Marinade: Whisk together Dr. Pepper, vinegar, brown sugar, Worcestershire, paprika, garlic, onion powder, and cayenne until smooth.
Marinate: Place ribs in a large resealable bag or dish. Pour marinade over, seal, and refrigerate 2–4 hours (or overnight), flipping halfway.
Season & Preheat: Preheat oven or grill to 300 °F (150 °C). Remove ribs—reserve marinade—then pat dry and rub with olive oil, salt, and pepper.
Cook Covered:
Oven: Wrap ribs in foil on a baking sheet. Bake 60 min, unwrap, brush with reserved marinade, bake 30 min more.
Grill: Set up for indirect heat, grill ribs bone-side down 90 min, basting every 20 min.
Rest & Glaze: Let ribs rest 10 min under foil. (Optional) Simmer reserved marinade to thicken, then brush for a glossy finish.
Serve: Slice between bones, arrange on a platter, and enjoy!
Notes
Dr. Pepper Ribs
Membrane Removal: Skipping this can lead to tough, rubbery ribs—always remove it for tender results.
Marinating Time: Aim for at least 3 hours; overnight boosts depth of flavor.
Temperature Check: Ribs are done when meat pulls back ¼ in from the bone and a thermometer reads ~190 °F.
Make-Ahead: Prep the dry rub and marinade up to 2 days in advance; store separately in airtight containers.
Leftovers: Keep in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently at 275 °F until warmed through.
Serving Tip: Pair with creamy coleslaw and crisp pickles to balance the sweetness.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Cuisine: American, Southern BBQ
Nutrition
- Calories: 480 kcal
- Sugar: 22 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 28 g