This mouthwatering dish features tender, fall-off-the-bone ribs coated in a sweet and tangy glaze made from the beloved soda. The unique flavor of Dr. Pepper not only adds sweetness but also enhances the savory notes of the meat, creating a deliciously addictive appetizer.

The BBQ sauce is also made with Dr. Pepper, and that’s where a lot of the flavor builds. The sweetness doesn’t overpower though. It just adds delicious flavor.

Helpful Tips

Choose Quality Ribs: Opt for baby back ribs for their tenderness and flavor. Look for ribs with a good amount of meat and marbling for the best results. If you prefer, you can also use spare ribs, but adjust the cooking time as they may take longer to become tender.
Marinate for Flavor: For the best flavor, allow the ribs to marinate overnight. This not only enhances the taste but also helps to tenderize the meat, making it even more succulent.
Monitor the Broiling: When broiling the ribs, keep a close eye on them to prevent burning. The high heat can quickly caramelize the sauce, so it’s important to check frequently and remove them from the oven once they reach your desired level of caramelization.

Dr. Pepper Ribs

Dr. Pepper Ribs are a delicious and unique appetizer that have a delicious sticky sauce unlike your regular BBQ sauce.

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Prep Time 10

Cook Time 2

Marinating Time 1

Total Time 1 2 10

Course Appetizer

Cuisine American

Servings servings

Calories 336 kcal

Ingredients

2 racks baby back pork ribs
3 cups Dr. Pepper or Coca Cola
1 cloves garlic
1 cup ketchup
1/4 cup brown sugar
3 tablespoons cider vinegar
1 tablespoon liquid smoke optional
3 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon salt

Instructions

Remove the silver skin membrane from the back of the ribs. Place them in a shallow baking dish and pour 2 cups of the Dr. Pepper over the ribs. Cover with plastic wrap and refrigerate overnight.
In a blender or food processor, mix the remaining soda, ketchup, brown sugar, cider vinegar, liquid smoke, Worcestershire sauce, salt and pepper. Blend until smooth. Reserve half for later.
Preheat the oven to 225°F. Cover a large baking sheet with tin foil large enough to envelop the ribs.
Remove the ribs from the marinade and place them on the baking sheet. Brush the ribs all over with half the sauce. Pull the foil around the ribs and create a sealed packet.
Roast for 2 1/2 hours or until very tender. They should reach 200°F and fall apart easily with a fork.
Remove the ribs from the oven and discard the foil packet. Place the ribs on the baking sheet and baste with the reserved sauce. Turn the oven on broil and make sure a rack is near the top of the oven. Broil for about 10 minutes, until the top is bubbly and a little charred.

Nutrition

Calories: 336kcalCarbohydrates: 21gProtein: 22gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 78mgSodium: 633mgPotassium: 403mgFiber: 0.1gSugar: 19gVitamin A: 153IUVitamin C: 2mgCalcium: 51mgIron: 1mg

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