If you’re a fan of finger-licking, saucy ribs that are bursting with flavor, then this Dr Pepper Glazed Baby Back Ribs Recipe is about to become your new go-to. These ribs slow-cooked to tender perfection soak up a rich, caramelized glaze made from Dr Pepper and a blend of savory spices that create a perfectly balanced sweet and tangy bite. Whether you’re grilling in the backyard or cooking indoors, this recipe turns a humble rack of ribs into something truly special — a dish that brings comfort, joy, and a celebration of bold flavors to your table.
Ingredients You’ll Need
This recipe keeps things delightfully simple, relying on ingredients that each lend their own magic to the final dish. Whether it’s the deep sweetness of brown sugar or the tang of apple cider vinegar, every item plays a role in building that signature Dr Pepper glaze depth and the tender texture of the ribs.
- Baby back ribs (2 racks): Choose meaty racks for the most tender, juicy bites.
- Dr Pepper soda (1 can, 12 oz): The star ingredient that adds unique sweetness and complexity to the glaze.
- Brown sugar (1/2 cup, packed): Enhances the caramelization and balances the savory notes.
- Apple cider vinegar (1/4 cup): Adds a subtle tang and brightens the glaze’s flavor.
- Ketchup (1/4 cup): Provides tomato richness and a hint of acidity.
- Worcestershire sauce (2 tbsp): Brings an umami depth and savory punch.
- Soy sauce (2 tbsp): Adds saltiness and complexity to the glaze.
- Dijon mustard (1 tbsp): Gives a mild heat and sharpness that cuts through the sweetness.
- Garlic powder (1 tsp): Offers warm, aromatic savoriness.
- Onion powder (1 tsp): Enhances the overall depth of flavor in the glaze.
- Smoked paprika (1/2 tsp): Introduces subtle smokiness without overpowering.
- Ground black pepper (1/4 tsp): Adds a touch of heat and spice.
- Salt (1/4 tsp): Balances all the flavors.
- BBQ sauce (1/2 cup, for glazing): To finish off with a sticky, glossy coating.
How to Make Dr Pepper Glazed Baby Back Ribs Recipe
Step 1: Prepare Your Cooking Setup
Start by preheating your grill or oven to 300°F (150°C). For grilling, make sure to arrange your grill so you can cook the ribs over indirect heat — this gentle approach helps the ribs cook evenly and keeps them tender inside while allowing the glaze to caramelize nicely later.
Step 2: Remove the Silver Skin
The silver skin on the back of the ribs is a tough membrane that can block flavors, so take a sharp knife and carefully slide it under this membrane, then pull it off completely. This step makes your ribs more tender and ensures the glaze can soak in beautifully.
Step 3: Make the Dr Pepper Glaze
Combine the Dr Pepper, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt in a medium saucepan. Bring this mixture to a simmer over medium heat, stirring occasionally, and let it thicken for about 20 to 25 minutes until it reaches a luscious glaze-like consistency that will cling perfectly to your ribs.
Step 4: Season the Ribs
While your glaze is simmering, season the baby back ribs simply with salt and pepper, or your favorite dry rub if you want a little extra flavor kick. This seasoning forms a flavorful base layer before the glaze adds its signature sweetness and tang.
Step 5: Cook the Ribs Low and Slow
Whether grilling or baking, slow cook the ribs at 300°F (150°C) to render them tender. On the grill, place ribs bone-side down on the cooler zone and cook covered for 2 to 3 hours. If baking, place the ribs on a foil-lined baking sheet topped with foil and bake for 2 to 2.5 hours. This gentle cooking breaks down connective tissue and makes every bite melt in your mouth.
Step 6: Glaze and Finish
During the last 15 minutes of cooking, brush the ribs with your homemade Dr Pepper glaze and continue cooking. This final step caramelizes the sugars in the glaze, creating that iconic sticky, shiny finish that makes this Dr Pepper Glazed Baby Back Ribs Recipe so irresistible.
Step 7: Rest and Serve
After removing from heat, let the ribs rest for 5 minutes—this allows the juices to redistribute. Slice between the bones and serve with extra BBQ sauce on the side for dipping. Trust me, this little extra touch will have everyone coming back for more.
How to Serve Dr Pepper Glazed Baby Back Ribs Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a vibrant pop of color and freshness that contrasts beautifully with the rich glaze. For a bit of brightness, a wedge of lime on the side can give an optional zesty twist that wakes up the palate.
Side Dishes
Classic sides like creamy coleslaw, buttery corn on the cob, or crispy fries pair perfectly to complete your rib feast. The cool crunch of coleslaw is especially wonderful to balance the sticky, sweet-savored ribs, making every bite more enjoyable.
Creative Ways to Present
For a fun twist, serve the ribs on a wooden board with small bowls of different dipping sauces like extra Dr Pepper glaze, spicy mustard, or a smoky chipotle BBQ sauce. You can even stack the ribs casually for a rustic look that invites licking your fingers and digging in.
Make Ahead and Storage
Storing Leftovers
Leftover Dr Pepper glazed ribs keep beautifully in an airtight container in the refrigerator for up to 3 days. This way, you can enjoy that same delicious flavor even on a busy weeknight with minimal effort.
Freezing
If you want to store ribs longer, wrap them tightly in foil then place in a freezer-safe bag for up to 3 months. When ready, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Reheat ribs gently in a covered baking dish at 275°F (135°C) until warmed through to prevent drying out. Brushing on a little extra Dr Pepper glaze before reheating will revive that sticky, glossy goodness that makes these ribs so crave-worthy.
FAQs
Can I use a slow cooker to make this Dr Pepper Glazed Baby Back Ribs Recipe?
Absolutely! Slow cookers are perfect for tenderizing ribs. Simply cook the ribs on low for 6-8 hours with some of the glaze poured over, then finish under the broiler with extra glaze for caramelization.
Is the Dr Pepper glaze very sweet?
The glaze strikes a beautiful balance between sweetness from the soda and brown sugar and tanginess from vinegar and spices, so it’s flavorful without being overwhelmingly sweet.
Can I substitute Dr Pepper with another soda?
You can try other colas or root beers, but the unique blend of flavors in Dr Pepper really makes this recipe shine — it’s worth sticking with the original if you can!
How do I know when the ribs are done?
They should be tender enough that a toothpick slides in easily and the meat starts pulling back from the bones. Cooking low and slow ensures perfect tenderness.
Should I remove the membrane every time I cook ribs?
Yes, removing the silver skin membrane helps your seasoning and glaze penetrate better, resulting in more tender ribs with flavor throughout.
Final Thoughts
This Dr Pepper Glazed Baby Back Ribs Recipe is one of those dishes that feels like a celebration every time you make it. The tender, juicy ribs coated in that irresistibly sweet and tangy glaze will not only satisfy your cravings but also impress friends and family. So fire up your grill or preheat your oven, grab that can of Dr Pepper, and get ready for a rib experience that’s pure comfort and joy. You’re going to love every bite!
Print
Dr Pepper Glazed Baby Back Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Dr Pepper Ribs combine tender, slow-cooked baby back ribs with a rich, sweet, and tangy Dr Pepper glaze. Simmered with a blend of spices and sauces, then slow-grilled or baked, the ribs develop deep flavors and a caramelized finish that’s perfect for a crowd-pleasing meal.
Ingredients
Ribs
- 2 racks of baby back ribs
Dr Pepper Glaze
- 1 can (12 oz) Dr Pepper soda
- 1/2 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1/2 cup BBQ sauce (for glazing and serving)
Instructions
- Preheat the grill or oven: Set your grill or oven to 300°F (150°C). If using a grill, prepare it for indirect heat to ensure slow and even cooking of the ribs.
- Remove the silver skin: Carefully slide a knife under the membrane on the back of the ribs and peel it off. This step helps tenderize the ribs and allows the glaze to penetrate better.
- Prepare the Dr Pepper glaze: In a medium saucepan, combine Dr Pepper soda, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir well to mix.
- Simmer the glaze: Bring the mixture to a simmer over medium heat, stirring occasionally. Continue to simmer gently for 20-25 minutes until the sauce thickens to a glaze-like consistency ready for coating the ribs.
- Season the ribs: While the glaze simmers, season the ribs with a dry rub of your choice or simply salt and pepper to taste.
- Cook the ribs: For grilling: Place ribs bone-side down on the cooler side of the grill, cover, and cook slowly for 2-3 hours until tender. For baking: Arrange ribs on a baking sheet, cover with foil, and bake in the preheated oven for 2 to 2.5 hours to achieve tender meat.
- Glaze the ribs: In the last 15 minutes of cooking, generously brush the ribs with the Dr Pepper glaze, then continue to cook until the glaze caramelizes and forms a sticky, flavorful coating.
- Rest and serve: Remove ribs from heat, let them rest for 5 minutes to retain juices, then slice between the bones. Serve with extra BBQ sauce on the side for dipping.
Notes
- Removing the silver skin membrane from ribs significantly improves tenderness and flavor absorption.
- Simmering the glaze reduces it to a thick consistency that clings well to the ribs.
- Cooking the ribs low and slow (at 300°F) ensures tender, juicy meat.
- If you don’t have a grill, baking in the oven covered with foil perfectly replicates the slow cooking process.
- Use indirect heat on the grill to prevent flare-ups and burning of the glaze.
- Letting ribs rest after cooking helps juices redistribute for more flavor.
