Description
These tender and flavorful Dr Pepper Ribs are slow-cooked to perfection, infused with a sweet and tangy homemade Dr Pepper glaze. Easy to prepare on the grill or in the oven, this recipe combines the rich taste of baby back ribs with a unique soda-based sauce for a mouthwatering dish perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 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: Preheat your grill or oven to 300°F (150°C). If using a grill, set it up for indirect heat to ensure slow and even cooking of the ribs.
- Prepare Ribs: Remove the silver skin from the ribs by sliding a knife under the membrane attached to the bone side, then pull it off to ensure tenderness.
- Make Glaze: In a medium saucepan, combine Dr Pepper, brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Simmer Sauce: Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for 20-25 minutes until it thickens to a glaze-like consistency.
- Season Ribs: While the glaze simmers, season the ribs with your favorite dry rub or simply salt and pepper to taste.
- Cook Ribs: For grilling, place the ribs bone-side down on the cooler side of the grill, cover, and cook for 2-3 hours until tender. For oven baking, place ribs on a baking sheet, cover with foil, and bake for 2 to 2.5 hours until ribs are cooked through.
- Glaze Ribs: During the last 15 minutes of cooking, brush the ribs generously with the Dr Pepper glaze, then continue cooking so the glaze caramelizes beautifully.
- Rest and Serve: Remove ribs from the heat, let them rest for 5 minutes to retain juiciness, slice between the bones, and serve with extra BBQ sauce on the side.
Notes
- Removing the silver skin from ribs helps the glaze penetrate better and the ribs become more tender.
- You can adjust the sweetness or tanginess of the glaze by adding more brown sugar or vinegar according to your preference.
- Cooking times may vary depending on your grill or oven, so check ribs for tenderness near the end of cooking.
- If you prefer a spicier glaze, add a pinch of cayenne pepper or chili powder during simmering.
- Leftover glaze can be stored in the refrigerator for up to a week and used for other BBQ dishes.
