Dr Pepper Ribs

Tender fall of the bone ribs in a sticky sweet Dr. Pepper BBQ sauce. This easy recipe comes out great every time!

My must-have picnic foods are  Burnt Ends, Mexican Street Corn Salad, orange fluff, and of course these Dr. Pepper Ribs!

This easy recipe will provide your family with a uniquely flavored dish everyone loves. Whether you’re looking for meals to serve guests during backyard BBQ events or you’re looking for something new to serve on these hot summer days this recipe will satisfy. 

Why You’ll Love This Recipe

• Dry Rub: Lock in flavor by using a dry rub which will form a wonderful crust.
• Homemade BBQ Sauce: It is sticky, sweet, and tangy. It is lick your fingers good!
• Super Tender: Marinating and using soda lead to tender juicy meat every time.

Ingredient Notes and Shopping Tips

• Dr. Pepper: Dr Pepper tastes amazing, but it also helps break down the fibers in the meat to make it super tender. You can use your favorite soda here such as Coke or Root Beer.  Diet soda can also be used.
• Worcestershire Sauce: This fermented condiment brings a great umami flavor. Look for it near the ketchup in the store. It also goes great in burgers and casseroles.
• Grenadine: This pomegranate syrup adds a hint of fruit flavor. Look for it near the mixers and tonic water.  Use the leftovers in drinks like the Shirley temple or the tequila sunrise.
• Liquid Smoke: Liquid smoke is made from condensing wood smoke. This smoky ingredient can be found in the spice aisle. It tastes great on brisket and burgers alike.
• Baby Back Ribs: Baby back ribs are made from the meat attached to the pig’s backbone. These ribs are called ‘baby’ because they are shorter than spare ribs. Baby back ribs generally measure 6 inches in length and taper down to 3 inches or so on the shorter end. Each rack typically contains 10-12 ribs.

How To Make Dr. Pepper Ribs

1. Make the Sauce: Cook ingredients in a saucepan for around one hour.
2. Marinate: Rub ribs with chipotle seasoning and pour over soda.
3. Cook: Cook for an hour and a half.
4. Brush With BBQ Sauce: Brush with your sauce and cook for 30 more minutes.

This recipe can also be made in the Instant Pot.

How To Tell When They’re Done

According to USDA, ribs are done when the internal temperature reaches 145 degrees Fahrenheit.  However, I like to cook them until they’re around 190-200 degrees. Ribs have a lot of tissue and fat to break down, so cooking them until they’re around the sweet spot leads to the most tender meat ever.

You’ll also notice that the meat begins to crack when you pick them up with tongs. If it it beginning to fall off the bone, that is a good sign.

Leftovers

• Storage: Store leftovers in the fridge for up to 3 days.
• Reheating: Reheat at 250 degrees for around 20-30 minutes. Brush with more sauce as needed.

How Many Ribs Per Person?

Plan on around ½ rack or 5-6 ribs per person when served as the main dish.

Tips

1. Keep an Eye on Your Sauce: The BBQ sauce can burn quickly. Be sure to cook over very low heat, and to stir it often.
2. Remove the Membrane: Also, called the silverskin; be sure to remove this before cooking. I like to loosen it with a butter knife and pull it off using a paper towel. It will not break down and lead to a tough end result.
3. Placement Matters: Place ribs bone side down to avoid overcooking.
4. Low and Slow: Don’t crank up the heat to cook your ribs faster; this will dry them out.
5. Add Sauce at the End: Don’t be tempted to slather your ribs in BBQ sauce before cooking. It is high in sugar and will likely burn.
6. Let Them Rest: Seal in juices by letting them rest for ~10 minutes before serving.

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More Meaty Mains To Try

BBQ Pork Tenderloin

Carne Asada Fries

Sweet Tea Chicken

Dr. Pepper Ribs

Tender fall of the bone ribs in a sticky sweet Dr. Pepper BBQ sauce. This easy recipe comes out great every time!

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Southern

Diet: Gluten Free, Low Lactose

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 4 Servings

Calories: 844kcal

Author: Krystle Smith

Ingredients

• ▢ 18 Ounces Cherry Dr. Pepper One and ½ Cans
• ▢ 1 Cup Ketchup
• ▢ 6 Ounces Tomato paste
• ▢ 1 Cup Brown Sugar
• ▢ 1 Tablespoon Worcestershire Sauce
• ▢ 1 Teaspoon Grenadine
• ▢ ½ Teaspoon Onion Powder
• ▢ ½ Teaspoon Black Pepper
• ▢ ½ Teaspoon Liquid Smoke
• ▢ ½ Teaspoon Chili Powder
• ▢ 1 Tablespoon Minced Garlic
• ▢ 2 Racks Baby Back Ribs
• ▢ Chipotle seasoning
• ▢ ¼ Cup Cherry Dr Pepper

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Instructions

• In a large saucepan combine the Cherry Dr. Pepper, Ketchup, tomato paste, brown sugar, Worcestershire sauce, garlic, and seasonings.
• Bring to a boil then reduce heat to low. Simmer over low for 1 hour stirring occasionally. The sauce will thicken and will reduce by almost half.
• Cool and store in the fridge until ready to use.
• Line a 9x13 inch pan with foil. Place ribs into the pan and rub with chipotle seasoning on all sites. Pour over ¼ cup of the soda.
• Cover with foil and marinate in the fridge for around 2 hours.
• Heat grill to 325 degrees F. Place foil-wrapped ribs on the grill and cook for 1 hour.
• Rotate and cook for around 30 more minutes.
• Coat with BBQ sauce and grill for 30 more minutes.

Notes

Ingredient Notes and Shopping Tips

• Dr. Pepper: Dr. Pepper tastes amazing, but it also helps break down the fibers in the meat to make it super tender. You can use your favorite soda here, such as Coke or Root Beer.  Diet soda can also be used.
• Worcestershire Sauce: This fermented condiment brings a great umami flavor. Look for it near the ketchup in the store. It also goes great in burgers and casseroles.
• Grenadine: This pomegranate syrup adds a hint of fruit flavor. Look for it near the mixers and tonic water.  Use the leftovers in drinks like the Shirley temple or the tequila sunrise.
• Liquid Smoke: Liquid smoke is made from condensing wood smoke. This smoky ingredient can be found in the spice aisle. It tastes great on brisket and burgers alike.
• Baby Back Ribs: Baby back ribs are made from the meat attached to the pig’s backbone. These ribs are called ‘baby’ because they are shorter than spare ribs. Baby back ribs generally measure 6 inches in length and taper down to 3 inches or so on the shorter end. Each rack typically contains 10-12 ribs.

Tips

1. Keep an Eye on Your Sauce: The BBQ sauce can burn quickly. Be sure to cook over very low heat, and to stir it often.
2. Remove the Membrane: Also, called the silverskin, be sure to remove this before cooking. I like to loosen it with a butter knife and pull it off using a paper towel. It will not break down and lead to a tough end result.
3. Placement Matters: Place ribs bone side down to avoid overcooking.
4. Low and Slow: Don't crank up the heat to cook your ribs faster; this will dry them out.
5. Add Sauce at the End: Don't be tempted to slather your ribs in BBQ sauce before cooking. It is high in sugar and will likely burn.
6. Let Them Rest: Seal in juices by letting them rest for ~10 minutes before serving.

Nutrition

Calories: 844kcal | Carbohydrates: 54g | Protein: 57g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 1196mg | Potassium: 1382mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1098IU | Vitamin C: 12mg | Calcium: 143mg | Iron: 4mg

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