These beautifully sweet and saucy ribs are marinated in Dr Pepper overnight, tenderizing the pork and adding a subtle soda flavor that pairs well with the spices in the homemade rub. They're baked low and slow, then finished with a Dr Pepper and barbecue sauce glaze.
Dr Pepper Ribs
Updated Aug. 30, 2024
If you’ve never made Dr Pepper ribs, you’re in for a treat. The savory caramel notes of the soda make for an excellent barbecue-style sauce for ribs. This recipe calls for you to marinate the ribs overnight (for at least eight hours), so that the sauce has ample time to soak into the meat. If you know when you’ll be serving these ribs, you can marinate them a couple days ahead of time. That way, you’ll have grill-ready ribs in time for the next backyard barbecue.
Dr Pepper Ribs Ingredients
- Pork baby back ribs:Â Baby back ribs are more tender and juicy (when cooked properly) than other types of ribs.
- Dr Pepper:Â Avoid diet soda or any other flavor varieties for the best, most robust flavor.
- Packed brown sugar:Â Brown sugar adds a nice sweetness to the marinade.
- Chili powder:Â Adding a dash of chili powder will infuse the sauce with a smoky earthiness.
- Ground cumin:Â Cumin adds a savory kick to the sauce.
- Garlic powder:Â Garlic powder works best when seasoning meat, as opposed to regular chopped garlic; you don’t want to have any garlic bits.
- Barbecue sauce:Â Add barbecue sauce to really enhance the flavor of the meat.
Directions
Step 1: Marinate the ribs in Dr Pepper
Arrange the ribs in a large shallow dish. Add the Dr Pepper, reserving about 1/4 of a cup; turn to coat. Refrigerate the remaining Dr Pepper. Cover and refrigerate the ribs for eight hours overnight; drain and discard the marinade.
Step 2: Bake the ribs
Preheat the oven to 325°. In a small bowl, combine the brown sugar, chili powder, ground cumin, garlic powder and salt; rub the marinade over the ribs. Place ribs in a shallow roast pan, bone side down. Bake, covered tightly with foil, until tender (about two hours).
Step 3: Add the sauce
Combine the barbecue sauce and remaining 1/4 cup of Dr Pepper. Brush half the sauce over the ribs. Bake, uncovered, for about 30 minutes or until the ribs are glazed, brushing occasionally with remaining sauce.
Dr Pepper Ribs Variation
- Add spice:Â Blend in a can of chipotle in adobo sauce to the marinade if you want a little spice.
How to Store the Marinade for Dr Pepper Ribs
Add all marinade ingredients in a sealable container and put in the fridge. If the sauce becomes too thick when cooled, heat it slightly in the microwave to loosen it.
How long does the marinade for Dr Pepper ribs last?
This marinade will keep for at least a week or more.
Dr Pepper Rib Tips
What should I serve with Dr Pepper ribs?
A green salad and potatoes in any form (baked, mashed or fried) pair well with Dr Pepper ribs.
Can I make Dr Pepper ribs in a slow cooker?
Yes, you can make these ribs in a slow cooker. Place the ribs at the bottom of your cooker and add the Dr Pepper; let them go for at least seven hours on low. Then, bake the ribs with the marinade for 30 minutes.
Can I grill Dr Pepper ribs?
It’s a good idea to finish these ribs on the grill after baking them, to give them that tasty charred flavor.
Dr Pepper Ribs
Prep Time
15 min
Cook Time
120 min
Yield
8 servings
Ingredients
- 6 pounds pork baby back ribs, cut into 8 pieces
- 2 liters Dr Pepper, divided
- 1/3 cup packed brown sugar
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup barbecue sauce
Directions
- Arrange ribs in a large shallow dish. Add Dr Pepper, reserving 1/4 cup; turn to coat. Refrigerate remaining Dr Pepper. Cover and refrigerate ribs 8 hours or overnight. Drain and discard marinade
- Preheat oven to 325°. In a small bowl, combine brown sugar, chili powder, ground cumin, garlic powder and salt; rub over ribs. Place ribs in a shallow roasting pan, bone side down. Bake, covered tightly with foil, until tender, 1-1/2 to 2 hours.
- Combine barbecue sauce and remaining 1/4 cup Dr Pepper. Brush half the sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with remaining sauce.
Nutrition Facts
5 ounces cooked pork: 530 calories, 32g fat (11g saturated fat), 122mg cholesterol, 844mg sodium, 25g carbohydrate (21g sugars, 1g fiber), 34g protein.
These beautifully sweet and saucy ribs marinate in Dr Pepper overnight, which tenderizes the pork and adds a subtle soda flavor that pairs well with the spices in the homemade rub. After they bake low and slow, the ribs are finished with a Dr Pepper and barbecue sauce glaze. —Taste of Home Test Kitchen
Recipe Creator
