Dr Pepper Ribs

Dr Pepper Ribs are tender, juicy, and packed with bold flavor thanks to a sweet and tangy glaze made with the iconic soda. Slow-cooked until fall-off-the-bone, then caramelized under the broiler or on the grill, these ribs are a sticky, saucy dream come true. I love making them when I want a fun twist on barbecue ribs that always leaves people licking their fingers and asking for seconds.

Why You’ll Love This Recipe

I love this recipe because it turns a few simple ingredients into something truly mouthwatering. The Dr Pepper not only adds a unique caramel-like sweetness, but it also helps tenderize the meat during cooking. Paired with barbecue sauce and a few spices, the result is ribs that are sweet, smoky, and irresistibly sticky. It’s the perfect recipe for backyard gatherings, game days, or anytime I want to impress with minimal effort.

Ingredients

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

• Pork baby back ribs (or St. Louis-style ribs)

• Dr Pepper

• Barbecue sauce (your favorite kind)

• Garlic powder

• Onion powder

• Paprika (smoked or sweet)

• Salt

• Black pepper

• Optional: cayenne pepper or chili powder for heat

Directions

1. I start by removing the silver skin membrane from the back of the ribs for maximum tenderness.

2. I mix garlic powder, onion powder, paprika, salt, and pepper, then rub the seasoning all over the ribs.

3. I place the ribs in a large baking dish or roasting pan and pour Dr Pepper over them until partially submerged.

4. I cover the dish tightly with foil and bake at 300°F (150°C) for 2.5 to 3 hours, until the ribs are very tender.

5. I remove the ribs from the liquid and set them on a foil-lined baking sheet.

6. I brush the ribs generously with barbecue sauce mixed with a little extra Dr Pepper for a sweet, sticky glaze.

7. I broil the ribs for 5–7 minutes, or grill them for a few minutes per side, until the sauce is bubbly and caramelized.

8. I let the ribs rest a few minutes before slicing and serving.

Servings and timing

This recipe serves 4–6 people, depending on the size of the rack. It takes about 15 minutes to prep and 3 hours to cook, so it’s ready in just over 3 hours total. Most of the time is hands-off while the ribs slow-cook in the oven.

Variations

• I sometimes add a splash of apple cider vinegar or Worcestershire sauce to the Dr Pepper for a tangier glaze.

• For spicier ribs, I mix in hot sauce or chipotle powder with the barbecue sauce.

• I’ve used cherry Dr Pepper for a fruitier twist—surprisingly delicious.

• If I’m in a rush, I cook the ribs in a slow cooker for 6–7 hours on low, then broil to finish.

• I occasionally swap pork ribs for beef ribs using the same method and seasoning.

storage/reheating

I store leftover ribs wrapped in foil or in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 300°F oven, wrapped in foil, until warmed through (about 20 minutes). I add extra barbecue sauce to keep them moist. They can also be reheated on the grill or in the air fryer.

FAQs

Can I make Dr Pepper ribs in a slow cooker?

Yes, I place the seasoned ribs and Dr Pepper in the slow cooker and cook on low for 6–7 hours or until tender. I broil or grill them after cooking for a caramelized finish.

What kind of ribs work best?

I prefer baby back ribs because they cook faster and are more tender, but St. Louis-style ribs are meatier and just as flavorful.

Do I need to boil the Dr Pepper first?

No, I use it straight from the bottle or can. It reduces and intensifies during cooking, giving the ribs great flavor without any extra steps.

Can I make these ahead of time?

Yes, I bake the ribs, then store them covered in the fridge. When ready to serve, I glaze and broil or grill them for a fresh, hot finish.

Does the Dr Pepper make the ribs taste like soda?

Not exactly. It gives a subtle sweetness and depth, but once it cooks down with the barbecue sauce, the flavor becomes more caramelized and savory with just a hint of Dr Pepper.

Conclusion

Dr Pepper Ribs are a fun, flavorful twist on classic barbecue that I love coming back to. The soda adds a sweet richness that pairs perfectly with tender pork and smoky sauce. Whether I bake, slow-cook, or grill them, these ribs always turn out delicious and crowd-pleasing. It’s the kind of recipe that feels special but is easy enough for any weekend cookout or family dinner.