What the heck is this?
If you’ve never thought about cooking with soda, it’s time to change that — Dr. Pepper Ribs are here to show you how a little creativity can elevate your BBQ game. These ribs are tender, juicy, and packed with flavor, thanks to the combination of Dr. Pepper and a mix of seasonings. The soda helps tenderize the meat while adding a sweet, tangy depth that takes your ribs to the next level. Whether you’re firing up the grill or cooking low and slow in the oven, these ribs are guaranteed to impress at your next BBQ or family dinner.
Why You’ll Love This Recipe
- Super tender: The Dr. Pepper helps break down the connective tissues in the ribs, making them fall-off-the-bone tender.
- Sweet and tangy flavor: A balance of savory, sweet, and a hint of spice makes every bite unforgettable.
- Simple ingredients: You don’t need a ton of fancy ingredients — just Dr. Pepper, ribs, and some spices.
- Perfect for BBQ or oven roasting: Whether you’re grilling or using your oven, these ribs cook beautifully.
- Easy to make: The marinade and glaze do all the work, so you can just sit back and enjoy the delicious results.
The Good Stuff You’ll Need
For the Ribs:
- 2 racks of baby back ribs (about 2-3 pounds each)
- Salt and pepper, to taste
For the Dr. Pepper Marinade:
- 1 can Dr. Pepper (12 oz)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional, for heat)
For the BBQ Glaze:
- 1/2 cup Dr. Pepper
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Let’s Do This
Step 1: Prepare the Ribs
Start by removing the thin silver skin from the back of the ribs — this helps the marinade penetrate the meat better and ensures a tender result. Rinse the ribs under cold water and pat them dry with paper towels. Season the ribs generously with salt and pepper on both sides.
Step 2: Make the Marinade
In a medium bowl, whisk together the Dr. Pepper, apple cider vinegar, brown sugar, soy sauce, garlic, Dijon mustard, ground ginger, and cayenne pepper (if using). Stir until the sugar dissolves and everything is well combined.
Place the ribs in a large resealable bag or a shallow dish. Pour the marinade over the ribs, making sure they’re fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 12 hours for maximum flavor.
Step 3: Prepare the BBQ Glaze
While the ribs are marinating, make the glaze. In a small saucepan, combine the Dr. Pepper, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and a pinch of salt and pepper. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency. Set aside.
Step 4: Cook the Ribs
Oven Method:
Preheat your oven to 300°F (150°C). Place the ribs on a baking sheet lined with foil, then cover them with another piece of foil to seal in moisture. Roast in the oven for 2.5 to 3 hours, or until the ribs are tender and cooked through.
Grill Method:
Preheat your grill to medium heat. Place the ribs on the grill, bone side down, and cook over indirect heat (away from the flames) for about 1.5 to 2 hours. You can also wrap them in foil and cook them on the grill if you prefer.
Step 5: Glaze and Finish
Once the ribs are cooked through and tender, brush the BBQ glaze generously over the ribs, making sure to coat them evenly. If you’re using the oven, switch the oven to broil and cook the ribs for 3-5 more minutes to caramelize the glaze. If grilling, cook the ribs for another 5-10 minutes, flipping occasionally and basting with more glaze until they’re perfectly sticky and charred.
Step 6: Serve and Enjoy
Remove the ribs from the oven or grill and let them rest for a few minutes. Slice them between the bones and serve with extra glaze on the side. These ribs pair wonderfully with coleslaw, grilled veggies, or cornbread.
Serving Suggestions
- Pair these Dr. Pepper Ribs with a fresh, tangy coleslaw for a perfect balance of flavors.
- Serve with crispy roasted potatoes or baked beans for a complete meal.
- A cold beer or iced tea would be an ideal drink pairing to complement the smoky sweetness of the ribs.
Switch It Up
- Spice it up: Add more cayenne pepper to the marinade for an extra kick or drizzle a bit of hot sauce on top of the ribs.
- Go for a different soda: If you’re feeling adventurous, try using a different soda like root beer or ginger ale for a different flavor profile.
- Make it more saucy: Double the glaze recipe and serve extra sauce on the side for dipping.
Make-Ahead Tips
You can prep the ribs and marinade a day ahead of time. Just marinate the ribs in the fridge overnight for an even deeper flavor. The glaze can also be made ahead and stored in the fridge for up to a week. When you’re ready to cook, just follow the instructions and glaze the ribs for a perfect finish.
Questions People Actually Ask
Q: Can I cook these ribs in a slow cooker?
A: Yes! You can cook the ribs in a slow cooker on low for 6-7 hours, then finish them off under the broiler or on the grill to get that nice, caramelized glaze.
Q: Can I use other types of ribs?
A: Definitely! Spare ribs or St. Louis-style ribs will work as well — just adjust the cooking time as needed depending on the size and cut of the ribs.
Q: Can I make these ribs without Dr. Pepper?
A: If you don’t have Dr. Pepper, you can use any cola or soda of your choice, or even a mix of fruit juices (like cherry or apple) with a touch of soda water.
Dr. Pepper Ribs: Sweet, Tangy, and Fall-Off-The-Bone Delicious
- Total Time: 43 minute
- Yield: 4–6 servings 1x
Description
If you’ve never thought about cooking with soda, it’s time to change that — Dr. Pepper Ribs are here to show you how a little creativity can elevate your BBQ game. These ribs are tender, juicy, and packed with flavor, thanks to the combination of Dr. Pepper and a mix of seasonings. The soda helps tenderize the meat while adding a sweet, tangy depth that takes your ribs to the next level. Whether you’re firing up the grill or cooking low and slow in the oven, these ribs are guaranteed to impress at your next BBQ or family dinner.
Ingredients
For the Ribs:
2 racks of baby back ribs (about 2–3 pounds each)
Salt and pepper, to taste
For the Dr. Pepper Marinade:
1 can Dr. Pepper (12 oz)
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper (optional, for heat)
For the BBQ Glaze:
1/2 cup Dr. Pepper
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Instructions
Start by removing the thin silver skin from the back of the ribs — this helps the marinade penetrate the meat better and ensures a tender result. Rinse the ribs under cold water and pat them dry with paper towels. Season the ribs generously with salt and pepper on both sides.
In a medium bowl, whisk together the Dr. Pepper, apple cider vinegar, brown sugar, soy sauce, garlic, Dijon mustard, ground ginger, and cayenne pepper (if using). Stir until the sugar dissolves and everything is well combined.
Place the ribs in a large resealable bag or a shallow dish. Pour the marinade over the ribs, making sure they’re fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 12 hours for maximum flavor.
While the ribs are marinating, make the glaze. In a small saucepan, combine the Dr. Pepper, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and a pinch of salt and pepper. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the glaze thickens to a syrupy consistency. Set aside.
Preheat your oven to 300°F (150°C). Place the ribs on a baking sheet lined with foil, then cover them with another piece of foil to seal in moisture. Roast in the oven for 2.5 to 3 hours, or until the ribs are tender and cooked through.
Preheat your grill to medium heat. Place the ribs on the grill, bone side down, and cook over indirect heat (away from the flames) for about 1.5 to 2 hours. You can also wrap them in foil and cook them on the grill if you prefer.
Once the ribs are cooked through and tender, brush the BBQ glaze generously over the ribs, making sure to coat them evenly. If you’re using the oven, switch the oven to broil and cook the ribs for 3-5 more minutes to caramelize the glaze. If grilling, cook the ribs for another 5-10 minutes, flipping occasionally and basting with more glaze until they’re perfectly sticky and charred.
Remove the ribs from the oven or grill and let them rest for a few minutes. Slice them between the bones and serve with extra glaze on the side. These ribs pair wonderfully with coleslaw, grilled veggies, or cornbread.
Notes
Pair these Dr. Pepper Ribs with a fresh, tangy coleslaw for a perfect balance of flavors.
Serve with crispy roasted potatoes or baked beans for a complete meal.
A cold beer or iced tea would be an ideal drink pairing to complement the smoky sweetness of the ribs.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
Nutrition
- Calories: ~400 calories
- Fat: ~30g Per Serving
- Protein: ~35g Per Serving