Step 2: Cook the Ribs
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Oven method: Place the ribs meat‑side up in a large baking dish or on a rimmed sheet, pour the can of Dr Pepper around (but not over) the ribs, tent tightly with foil and bake for 2½‑3 hours until very tender.
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Slow cooker method: Cut the rack in half if needed to fit. Place in the slow cooker, pour the Dr Pepper around the ribs, cover and cook on LOW for 6‑8 hours or HIGH for ~4‑5 hours until ribs are tender.
Step 3: Glaze & Finish
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Combine the barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar (and liquid smoke if using) in a bowl.
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Remove ribs from oven or slow cooker, drain off excess liquid. Brush the glaze generously over the ribs.
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For oven: Preheat grill/broiler. Place rib rack under broiler for 3‑5 minutes until glaze is bubbly and caramelized.
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For slow cooker: You can transfer to a foil‑lined baking sheet and broil similarly, or grill for finish.
Step 4: Rest & Serve
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Let ribs rest about 5 minutes, then cut between bones into individual ribs. Serve with extra glaze on the side.
Tips for Success
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Ribs are best cooked low & slow — the soda helps tenderize by breaking down collagen.
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Removing the membrane on the bone side improves tenderness and seasoning penetration.
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Don’t skip the glaze finish — the Dr Pepper in the cook liquid gives sweetness, but the thick BBQ glaze adds the caramelized crust everyone loves.
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If you prefer smoked flavor but have no smoker, add liquid smoke or finish on a hot grill for a few minutes.
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Choose a barbecue sauce you like — this recipe gives you the base and you build the flavor twist.
Variations
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Spicy version: Add ½ tsp chipotle powder or swap the cayenne up to 1 tsp for more heat.
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Smoky barbecue: Use hickory smoked paprika and add 1 tsp liquid smoke.
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Less sweet: Use diet Dr Pepper or swap brown sugar for light brown sugar, reduce glaze sugar by 1 Tbsp.
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Grill finish only: After baking/slow cooking, finish ribs on a hot grill (~450 °F) 3‑4 minutes per side to get charred edges.
Ingredient Substitutions
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Pork ribs → beef short ribs or spare ribs (adjust cooking time).
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Dr Pepper → Coca‑Cola, root beer, or ginger ale (flavor changes accordingly).
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Barbecue sauce → homemade or store‑bought — pick one with a flavor profile you enjoy.
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Apple cider vinegar → balsamic vinegar (adds deeper flavor).
Storage & Reheating
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Store: Refrigerate leftover ribs in an airtight container for up to 3‑4 days.
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Reheat: Wrap in foil with a splash of Dr Pepper or water, reheat at 300 °F for ~15 minutes, then finish under broiler for 2‑3 minutes to refresh glaze.
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Freeze: Wrap ribs tightly and freeze up to 2 months. Thaw overnight then reheat as above.
What to Serve With These Ribs
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Creamy coleslaw or pickled red cabbage (cuts through sweetness).
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Cornbread or garlic bread to mop up sauce.
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Baked beans or grilled corn on the cob for picnic/barbecue vibe.
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A cold soda or an ice‑cold beer to complement the sweet soda flavor in the ribs.
🧮 Nutrition Facts (Approximate per rib)
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Calories: ~220 kcal
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Protein: ~12 g
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Carbohydrates: ~11 g
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Fat: ~15 g
(Values will vary based on sauce and portion size.)
FAQs
Q: Can I skip the Dr Pepper and just use BBQ sauce?
Yes — but you’ll miss the subtle caramel‑soda flavor and the tenderizing effect the soda brings.
Q: Can I make this vegetarian/veg substitute?
Sort of — while you can’t replicate ribs exactly, you could roast cauliflower or tofu in a reduced version of the Dr Pepper barbecue sauce for a fun twist.
Q: How do I know when the ribs are done?
They are done when meat has pulled back from bones ~¼‑inch and ribs pass the “bend test” (lift up one end, it bends and cracks slightly).
Related Recipes
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Honey Soy Ribs — another sweet‑savory rib variation.
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Coca‑Cola Pulled Pork — uses soda similarly for flavor and tenderizing.
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Classic BBQ Baby Back Ribs — traditional style if you prefer no soda.
Conclusion
This Dr Pepper ribs recipe nails that perfect balance of sweet soda richness, smoky barbecue, and juicy, tender pork. Whether for a game‑day spread, summer cook‑out, or a comfort dinner, these ribs bring bold flavor and serious crowd‑pleasing power. Fire up your oven or slow cooker, pour that can of Dr Pepper, and get ready for one of the best rib experiences you’ll ever bake. Enjoy each sticky, flavorful bite!
