Dr. Pepper Ribs

5 from 10 votes

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

Course Main Course

Cuisine American, Southern

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 3

Total Time 3 15

Servings Servings

Calories 844kcal

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.

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

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.
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.
Placement Matters: Place ribs bone side down to avoid overcooking.
Low and Slow: Don't crank up the heat to cook your ribs faster; this will dry them out.
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.
Let Them Rest: Seal in juices by letting them rest for ~10 minutes before serving.