Dr. Pepper Ribs

Dr. Pepper Ribs // Let these delicious ribs marinate over night.  It will be well worth it! | Tried and TastyI love pretty much anything that is grilled. Ribs especially. I grew up in a family that loves ribs. This recipe reminds me of my grandmother, she always starts her in the oven first. There were quite a few steps to these Dr. Pepper ribs, but in the end they were well worth it. I marinated them in the Dr. Pepper over night to ensure they were good and plenty soaked. The only thing I would change for next time would be the type of ribs I use. I didn’t realize there are beef ribs and pork ribs… I suppose I should have known that? I used beef for these, however I decided I much prefer pork. They were still very delicious, I just prefer the pork! Give ’em a try before the summer is over!

Dr. Pepper Ribs

Serves 4
Write a review
1506 calories
60 g
369 g
97 g
102 g
34 g
1052 g
593 g
57 g
1 g
58 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1506
Calories from Fat 870
% Daily Value *
Total Fat 97g
Saturated Fat 34g
Trans Fat 1g
Polyunsaturated Fat 16g
Monounsaturated Fat 42g
Cholesterol 369mg
Sodium 593mg
Total Carbohydrates 60g
Dietary Fiber 1g
Sugars 57g
Protein 102g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 racks baby back ribs
  2. 1 bottle (2-liter) Dr. Pepper
  3. Salt and black pepper
  4. 1 tbsp. chili powder
  5. 1 c. water
  6. 1/2 tbsp. canola or vegetable oil
  7. 1/2 onion, minced
  8. 1 clove garlic, minced
  9. 2 tbsp Worcestershire sauce
  10. 2 tbsp. apple cider vinegar
  11. 1/8 tsp. cayenne pepper
  1. Place the ribs in a baking dish large enough to hold them comfortably. Pour in enough soda to cover, saving at least 1/2 c. for the barbecue sauce. Add 1/4 c. salt and soak for at least 2 hours or overnight in the refrigerator.
  2. Preheat the oven to 350.
  3. Remove the ribs from the liquid and pat dry; discard the liquid.
  4. Sprinkle the ribs with the chili powder and return to the baking dish. Add the water and cover tightly with foil. Bake for 2 hours, until the meat is tender and nearly falling off the bone. While the ribs are in the oven, make the barbecue sauce.
  5. Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic until soft and fragrant, then add the ketchup, Worcestershire, vinegar, cayenne, and the reserved 1/2 cup soda. Simmer for 15 to 20 minutes, until the sauce thickens. Heat a grill until hot.
  6. Brush the ribs with barbecue sauce and grill for 10 to 15 minutes, rib side down, on a cooler part of the grates. Flip over and cook on the other side until lightly charred and smoky. Remove from the grill, brush with more sauce, and serve.
  1. Cook This instead of enjoying Outback Steakhouse Baby Back Ribs Full Rack
  2. Calories: 3021
  3. Fat: 242 g (90 g saturated)
  4. Sodium: 4678 mg
Adapted from Cook This Not That, David Zinczenko & Matt Goulding
Tried and Tasty https://triedandtasty.com/
*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

6 comments about “Dr. Pepper Ribs

  1. Nola

    I think I need to get the “Cook this, not that” cookbook…I have loved everything you’ve posted.

  2. Jillian Holiday

    THESE ARE AMAZING!!! I only made 1 rack of ribs and I so wish I made 2. They were a hit!!! Thanks for sharing. I don’t know if I missed the measurement for ketchup but I was able to look online and it was 1/2 C. ketchup. I really really enjoy your blog. Thanks for your time in doing this.