Dr. Pepper Ribs

Sticky, tender ribs infused with the sweet and tangy flavor of Dr. Pepper and perfect for a busy weeknight.

Prep Time 20

Cook Time 3

Total Time 4

Course Dinner, Main Course

Cuisine American, BBQ

Servings 4 servings

Calories 600 kcal

2 racks baby back ribs, membrane removed St. Louis style can be used as a substitute.
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 can Dr Pepper, divided
1 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
pinch red pepper flakes Optional for heat

Pat the ribs dry and remove the thin membrane on the back of the ribs.
Rub the ribs all over with salt, pepper, garlic powder, onion powder, and smoked paprika. Let them sit while making the sauce.

In a saucepan, combine 3/4 can of Dr Pepper, ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar.
Bring to a gentle simmer and cook for 12 to 15 minutes until slightly thickened.
Reserve 1 cup of the sauce for glazing and keep the rest for basting.

Choose your cooking method: oven, grill, smoker, slow cooker, or pressure cooker.
For oven method: Preheat to 300 F. Place seasoned ribs on a rack over a foil-lined sheet and cover loosely with foil. Cook for 2.5 to 3 hours until tender.
Remove foil, brush with sauce, and bake for an additional 10 to 15 minutes at 425 F to set the glaze.
For the grill: Set up for indirect heat at 275 to 300 F and cook for 2.5 to 3 hours, flipping once halfway.
For the slow cooker: Add 1/2 cup Dr Pepper to the pot, layer in ribs, and cook on low for 6 to 8 hours or high for 3.5 to 4.5 hours.
For pressure cooker: Pressure cook on high for 25 to 30 minutes and then natural release for 10 minutes.

Make the rub the night before for deeper flavors. Glaze in layers for a shiny finish. Store leftovers in the refrigerator for up to 4 days.

Keyword BBQ Ribs, Dr. Pepper Ribs, Easy Ribs, Glazed Ribs, Slow Cooker Ribs