Dr Pepper Ribs

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Resting Time: 10 minutes
Total Time: 3 hours 15 minutes
Servings: 4–6
Intensity Level: Moderate
Cuisine: American BBQ
Calories per Serving: ~620 kcal

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Introduction

Few things in life can compare to the smoky, sweet, and slightly tangy perfection of a rack of ribs fresh off the grill — and this Dr Pepper Ribs recipe takes that experience to an entirely new level. Combining the caramel notes of Dr Pepper soda with the deep, savory tones of barbecue spices, this recipe delivers fall-off-the-bone tenderness and a glossy glaze that’s irresistibly sticky.

The unique flavor of Dr Pepper — with its 23 secret ingredients — enhances the meat beautifully, infusing every bite with a subtle sweetness that balances the salt, smoke, and spice. Whether you’re preparing for a summer cookout, a tailgate party, or a cozy weekend meal, these Dr Pepper Ribs are guaranteed to impress.

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Ingredients

For the Ribs:

• 2 racks (about 4 lbs) of baby back pork ribs

• 2 tablespoons olive oil

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon chili powder (optional for heat)

For the Dr Pepper Marinade:

• 2 cups Dr Pepper soda (not diet)

• ½ cup apple cider vinegar

• ¼ cup soy sauce

• ¼ cup brown sugar

• 2 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• 1 teaspoon liquid smoke (optional but adds BBQ depth)

For the Dr Pepper BBQ Glaze:

• 1 cup Dr Pepper soda

• 1 cup ketchup

• ⅓ cup brown sugar

• 2 tablespoons molasses

• 1 tablespoon apple cider vinegar

• 1 tablespoon Dijon mustard

• ½ teaspoon smoked paprika

• Salt and pepper to taste

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Equipment Needed

• Baking sheet

• Aluminum foil

• Large resealable plastic bag or marinating container

• Saucepan

• Basting brush

• Grill or oven

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Step-by-Step Instructions

Step 1: Prepare the Ribs (10–15 minutes)

1. Remove the membrane from the back of each rib rack. Slide a butter knife under the thin silver skin, then use a paper towel to grip and pull it off. This step ensures tender ribs that absorb more flavor.

2. Pat ribs dry with paper towels.

3. Rub both sides lightly with olive oil.

4. Combine salt, pepper, smoked paprika, garlic powder, onion powder, and chili powder.

5. Massage the spice rub evenly over the ribs, coating them thoroughly.

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Step 2: Marinate the Ribs (At least 2 hours, up to overnight)

1. In a large bowl or resealable bag, whisk together Dr Pepper, apple cider vinegar, soy sauce, brown sugar, garlic, Worcestershire sauce, and liquid smoke.

2. Submerge the ribs in the marinade, ensuring they’re completely coated.

3. Refrigerate for at least 2 hours — or for best results, overnight. The longer the marination, the deeper the flavor.

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Step 3: Preheat and Prepare (10 minutes)

If using an oven, preheat to 300°F (150°C).
If using a grill, set it for indirect heat and maintain around the same temperature (between 275–300°F).

Line a baking sheet with aluminum foil, and place a wire rack on top if available.

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Step 4: Cook the Ribs — Low and Slow (2 hours)

1. Remove the ribs from the marinade, shaking off excess liquid (but don’t rinse them).

2. Wrap each rack in foil, sealing tightly to trap moisture.

3. Place the wrapped ribs on the baking sheet (or on the indirect heat side of your grill).

4. Bake or grill for 2 hours, or until the ribs are tender but not falling apart.

Tip: The ideal internal temperature for tender ribs is about 190–203°F (88–95°C).

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Step 5: Make the Dr Pepper BBQ Glaze (20 minutes)

While the ribs cook, prepare your glaze.

1. In a medium saucepan, combine Dr Pepper, ketchup, brown sugar, molasses, apple cider vinegar, Dijon mustard, and smoked paprika.

2. Bring to a gentle boil, then reduce heat to low.

3. Simmer for 15–20 minutes, stirring occasionally, until thickened and glossy.

4. Taste and adjust with salt and pepper.

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Step 6: Glaze and Caramelize (30–45 minutes)

1. Carefully remove ribs from the oven or grill.

2. Increase oven temperature (or grill heat) to 375°F (190°C).

3. Unwrap ribs and place them bone-side down on the rack.

4. Brush generously with the Dr Pepper glaze.

5. Cook uncovered for another 30–45 minutes, basting every 10–15 minutes for maximum flavor.

6. Watch closely near the end — you want the glaze to caramelize, not burn.

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Step 7: Rest and Serve (10 minutes)

Remove ribs from the heat and let them rest for 10 minutes before slicing. This allows the juices to redistribute.

Slice between the bones and serve with extra Dr Pepper BBQ sauce on the side.

Optional garnishes: chopped fresh parsley, a sprinkle of coarse salt, or even a squeeze of lime for contrast.

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Chef’s Tips & Variations

• Spicy Kick: Add 1 teaspoon cayenne pepper to the dry rub or glaze for heat.

• Smoky Perfection: If you have a smoker, use hickory or cherry wood chips. Smoke at 225°F for 4–5 hours, basting with Dr Pepper glaze in the final hour.

• Oven Shortcut: For a weeknight meal, you can skip the marinating step and go straight to baking with the glaze — still delicious!

• Make It a Meal: Serve with creamy coleslaw, baked beans, or cornbread for a full Southern-inspired feast.

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Intensity and Difficulty

This recipe requires some patience and attention to detail but is manageable even for home cooks who are comfortable with longer cook times. The “intensity” mainly comes from the multiple steps — marinating, slow-cooking, and glazing — but none of the techniques are overly complex.

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Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Freeze: Wrap tightly and freeze for up to 3 months.

• Reheat: Warm in the oven at 325°F (165°C) for about 15–20 minutes, or until heated through. Brush with a bit of extra glaze for moisture.

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Nutrition Information (Per Serving)

Note: Nutrition values are approximate and can vary based on the type of ribs, sauce thickness, and portion size.

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The Story Behind the Recipe

Dr Pepper has long been a Southern staple — not just as a refreshing beverage but also as a creative cooking ingredient. The soda’s signature blend of cherry, caramel, licorice, and spice undertones complements meats beautifully, especially pork.

This recipe was inspired by backyard BBQs where cooks would use whatever they had on hand — often a can of Dr Pepper — to add sweetness and depth to homemade sauces. Today, it remains a beloved fusion of tradition and innovation, perfect for both casual cooks and seasoned grill masters.

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Serving Suggestions

To complete your meal, try pairing these Dr Pepper Ribs with:

• Creamy Coleslaw – The crisp tang balances the sweetness of the glaze.

• Grilled Corn on the Cob – Brush with butter and a sprinkle of smoked salt.

• Loaded Baked Potatoes – Because BBQ deserves hearty sides.

• Iced Dr Pepper or a Bourbon Cocktail – To keep the theme alive!

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Final Thoughts

If you’ve been searching for the perfect rib recipe — one that hits every flavor note from sweet and smoky to tangy and savory — these Dr Pepper Ribs are the answer. With just a bit of patience and a few simple ingredients, you’ll create a dish that tastes like it came straight from a championship BBQ pit.

Whether for a family dinner, a holiday cookout, or simply to treat yourself, this recipe proves that great flavor often starts with a little creativity… and a can of Dr Pepper.

Sticky, tender, and unforgettable — that’s the magic of Dr Pepper Ribs.