Dr Pepper Ribs
Indulge in the sweet and smoky flavors of Dr Pepper Ribs, a crowd-pleasing dish that combines tender, fall-off-the-bone pork with a rich, caramelized glaze. These baby back ribs are slow-baked in a bath of Dr Pepper, allowing the soda’s subtle sweetness to infuse every bite, while an expertly blended dry rub adds a smoky and savory kick. A tangy homemade glaze, made with ketchup, brown sugar, apple cider vinegar, and a splash of Dr Pepper, takes the flavor over the top, creating a sticky, glossy finish under the broiler. Perfect for backyard barbecues or indulgent family dinners, these ribs are a surefire way to impress. Pair them with classic comfort sides like cornbread or coleslaw, and watch them disappear in no time.
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Recipe Information
Ingredients
- 2 racks pork baby back ribs
- 24 oz Dr Pepper
- 1 cup ketchup
- 3 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt
Instructions
Preheat your oven to 300°F (150°C).
Prepare the ribs by removing the silver skin membrane from the back of each rack. Pat the ribs dry with paper towels.
In a small bowl, mix together the garlic powder, onion powder, smoked paprika, black pepper, and salt. Rub this spice mixture generously over both sides of the ribs.
Place the ribs in a large roasting pan or baking dish, meat side up.
Pour the Dr Pepper over the ribs, making sure it reaches at least halfway up the sides of the ribs. Cover the pan tightly with aluminum foil.
Place the pan in the preheated oven and bake for 2.5 hours, or until the ribs are tender and pull apart easily with a fork.
While the ribs are cooking, prepare the glaze. In a saucepan, combine the ketchup, brown sugar, apple cider vinegar, soy sauce, and 1/2 cup of Dr Pepper. Bring to a boil over medium heat, then reduce to a simmer and cook for 10-15 minutes, stirring occasionally, until the mixture thickens into a glaze-like consistency.
Once the ribs are tender, remove them from the oven and carefully drain any excess liquid from the pan.
Brush a generous amount of the Dr Pepper glaze over the meat side of the ribs.
Set your oven to broil. Place the ribs back in the oven and broil for 3-5 minutes, or until the glaze caramelizes and becomes slightly sticky. Keep an eye on them to avoid burning.
Remove the ribs from the oven and let them rest for 5 minutes before slicing into individual portions.
Serve hot with your favorite sides and enjoy!
Nutrition Facts
Calories |
5368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.1 g | 454% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1232 mg | 411% | |
| Sodium | 5513 mg | 240% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 158.1 g | ||
| Protein | 383.3 g | 767% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4700 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
