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
Scale
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.
