Dr Pepper Ribs

Dr Pepper Ribs are fall-off-the-bone tender and bursting with sweet, smoky flavor thanks to a bold marinade made with the iconic soda. I love how the Dr Pepper tenderizes the meat while adding a deep caramelized glaze that makes every bite unforgettable. Whether I’m grilling in the summer or slow-cooking in colder months, this recipe always brings the flavor.

Why You’ll Love This Recipe

I love how Dr Pepper transforms a simple rack of ribs into something special. It gives the ribs a unique depth of sweetness and spice, especially when paired with a smoky dry rub or barbecue sauce. These ribs are perfect for casual cookouts, game days, or whenever I’m craving a messy, delicious, finger-licking meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pork ribs (baby back or spare ribs)

• Dr Pepper soda

• Brown sugar

• Garlic powder

• Onion powder

• Smoked paprika

• Salt

• Black pepper

• Barbecue sauce (homemade or store-bought, preferably hickory or honey flavored)

• Apple cider vinegar (optional, for extra tang in the sauce)

Directions

1. I remove the membrane from the back of the ribs and pat them dry with paper towels.

2. I mix brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper to create a dry rub.

3. I rub the spice mix generously all over the ribs and place them in a large baking dish or zip-top bag.

4. I pour Dr Pepper over the ribs (just enough to partially submerge them), cover tightly, and marinate in the fridge for at least 4 hours or overnight.

5. When ready to cook, I preheat the oven to 300°F. I transfer the ribs and some of the marinade to a baking dish, cover it with foil, and bake for 2.5 to 3 hours until tender.

6. I remove the foil, brush the ribs with barbecue sauce, and return them to the oven at 400°F for 15–20 minutes, or broil them for a few minutes until caramelized.

7. For grilled ribs, I sometimes finish them on the grill over medium heat, brushing with sauce and turning until slightly charred and sticky.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Marinate time: 4+ hours (or overnight)
Cook time: 3 hours
Total time: about 7 hours including marinating

Variations

• I sometimes mix a splash of bourbon into the marinade for added depth.

• For a spicier version, I add cayenne pepper or hot sauce to the dry rub and sauce.

• I use cherry or cola soda if I don’t have Dr Pepper—it changes the flavor slightly but still works beautifully.

• If I’m short on time, I cook them in the Instant Pot for about 25 minutes, then broil or grill to finish.

Storage/Reheating

I store leftover ribs in an airtight container in the fridge for up to 4 days.
To reheat, I wrap them in foil and warm them in the oven at 300°F for about 20 minutes. For a quick option, I microwave them in short bursts, but they lose a bit of texture that way. These also freeze well—I wrap them tightly and freeze for up to 2 months.

FAQs

Why use Dr Pepper in the marinade?

Dr Pepper helps tenderize the meat and adds a unique blend of sweet and spicy flavors that enhance the ribs beautifully.

Can I make these ribs in a slow cooker?

Yes, I cook them on low for 6–7 hours in the Dr Pepper marinade, then finish them under the broiler or on the grill with barbecue sauce.

Do I have to marinate the ribs overnight?

I’ve done it for just 4 hours in a pinch, but overnight gives the best flavor and tenderness.

What kind of ribs work best?

I use baby back ribs for a leaner, tender result, but spare ribs also work and tend to be meatier.

Can I make these without a grill?

Absolutely. I finish them in the oven under the broiler to get that same sticky, caramelized crust.

Conclusion

Dr Pepper Ribs are a crave-worthy twist on a barbecue classic, and I love how the soda infuses the meat with flavor while keeping it incredibly tender. It’s a fun, flavorful recipe that never fails to impress, whether I’m feeding a crowd or treating myself to a rib night. One bite and it’s clear—these ribs are something special.

Dr Pepper Ribs

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 7 hours (including marinating)
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

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Description

Dr Pepper Ribs are sweet, smoky, and fall-off-the-bone tender thanks to a flavorful marinade made with the iconic soda. Perfect for grilling or oven-baking, these ribs deliver a unique twist on a barbecue favorite.

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Ingredients

• 2 racks pork ribs (baby back or spare ribs)
• 2 cups Dr Pepper soda
• 1/4 cup brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup barbecue sauce (hickory or honey flavored)
• 1 tbsp apple cider vinegar (optional)

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Instructions

1. Remove membrane from back of ribs and pat dry.
2. Mix brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper to form a dry rub.
3. Rub spice mix all over ribs and place in a large dish or zip-top bag.
4. Pour Dr Pepper over ribs to partially submerge. Cover and marinate in fridge for at least 4 hours or overnight.
5. Preheat oven to 300°F. Transfer ribs and some marinade to a baking dish, cover with foil, and bake for 2.5–3 hours until tender.
6. Remove foil, brush ribs with barbecue sauce, and return to oven at 400°F for 15–20 minutes, or broil until caramelized.
7. Alternatively, finish on the grill over medium heat, brushing with sauce and turning until sticky and slightly charred.

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Notes

• Add a splash of bourbon for extra depth.
• Use cayenne or hot sauce for spicier ribs.
• Cherry or cola soda can substitute Dr Pepper.
• Cook in Instant Pot for 25 minutes as a time-saving option.

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Nutrition

• Serving Size: 1/2 rack
• Calories: 580
• Sugar: 24g
• Sodium: 720mg
• Fat: 36g
• Saturated Fat: 13g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 105mg