Dr. Pepper Baby Back Ribs

Vickie Parks


I have a few recipes for Dr Pepper Ribs, but this is our favorite. I don't know a lot about the recipe's history other than the recipe comes from Texas (where Dr Pepper was created). The sauce is equally good with either baby back ribs or country style ribs, and it can be grilled, too. I hope you enjoy it. There are lots of versions of this recipe, but this one is a bit spicy and has a nice zest to it.

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2 Hr 30 Min


2 Hr




4 Tbsp
unsalted butter
1 large
yellow onion, chopped
4 large
garlic cloves, minced
8 oz
tomato sauce
6 oz
tomato paste
12 oz
can of dr pepper soda
1/2 c
cider vinegar
1/3 c
worcestershire sauce
1/2 c
packed brown sugar (light or dark)
2 tsp
chili powder
1 tsp
white pepper
1 tsp
1 tsp
mustard powder
2 large
racks of baby back ribs

Directions Step-By-Step

Melt the butter in a large saucepan. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add the remaining ingredients (except the ribs), and simmer for 20-30 minutes or until the sauce thickens. Adjust seasonings, if needed.
Place ribs on a large baking sheet lined with heavy foil. Brush half the sauce all over the ribs on both sides. Cover with foil, and let marinate in refrigerator 2-8 hours.
When you're ready to bake the ribs, preheat oven to 300°F. Place the baking sheet, still covered in foil, into the oven and bake for 2 hours.
After 2 hours of baking, remove the foil, brush another generous layer of sauce all over the ribs. Return pan to the oven and continue cooking 30 to 40 minutes.
When ribs are fully cooked, remove pan from oven, slice between ribs and serve.

About this Recipe

Course/Dish: Ribs
Main Ingredient: Pork
Regional Style: Southern