Dr. Pepper Ribs

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Tender baby back ribs marinated in Dr. Pepper, baked until pull-apart tender and finished on the grill with a sweet and tangy homemade Dr. Pepper BBQ sauce.

Prep Time15

Cook Time2 10

Marinating Time:1

Total Time3 25

Course: Main Course

Cuisine: American

Keyword: baby back ribs, Dr. Pepper, ribs

Servings: servings

Author: Lori Lange

Equipment

Ingredients

RIBS:

2 racks baby back ribs (membranes removed- see NOTES below)
Four 12-ounce bottles Dr. Pepper soda
2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup water

SAUCE:

One 12-ounce bottle Dr. Pepper soda
½ cup ketchup
¼ cup packed dark brown sugar
¼ cup molasses
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 medium garlic clove, minced
⅛ teaspoon ground cayenne pepper

Instructions

PREPARE THE RIBS:

Cut each rack of ribs in half. Add 2 rib rack halves to each of two freezer zip bags. Pour two bottles of Dr. Pepper into each zip baggie. Then add 1 tablespoon of kosher salt to each bag. Zip them up and place the bags in a large casserole dish to marinate. Marinate for at least 1 hour and up to 24 hours.
Preheat the oven to 350℉
Remove the ribs from the bags and move to a cutting board. Pat them dry with paper towels.
In a small bowl, combine the chili powder, garlic powder, salt and pepper. Rub this mixture all over the ribs. Place the ribs in the large casserole dish. Add 1 cup of water to the dish. Cover it tightly with foil and bake for 2 hours (or until the ribs are pull-apart tender). Remove from the oven.

MAKE THE SAUCE:

Toward the end of baking time, make the sauce. In a medium saucepan, combine the sauce ingredients. Bring to a boil and let simmer for 15 to 20 minutes, until slightly thicker.

GRILL:

Preheat the grill. Add the baked ribs to the grill and brush with the sauce while grilling. Grill until there are some nice char marks on the ribs on both sides. Serve with more sauce, as desired.

Notes

Make ahead: The ribs can marinate in the Dr. Pepper mixture for up to 24 hours. The BBQ sauce can also be prepared ahead, covered and refrigerated until ready to use.
Remove the membrane: If the membrane is still attached to the bone side of the ribs, remove it before marinating for the best texture. Slide a butter knife underneath the membrane near one end of the rack to loosen it. Grab the loosened membrane with a paper towel and pull it away from the ribs. Some ribs are sold with the membrane already removed, so check yours before doing anything.
No grill? Brush the cooked ribs generously with sauce and finish them under the broiler for a few minutes per side. Watch closely since the sugars in the sauce can burn quickly.
Save extra sauce: Set aside some of the BBQ sauce before basting the ribs so you'll have a clean portion for serving.
Storage: Refrigerate leftover ribs in an airtight container for up to 3 to 4 days.

Nutrition