Dr Pepper Glazed Ribs
Dr Pepper Glazed Ribs
Ingredients
For the Ribs
- 1 rack pork spare ribs, about 3 pounds
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons water
For the Dry Rub
- 2 tablespoons dark chili powder
- 1 tablespoon smoked paprika
- 1/4 cup brown sugar, packed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dr Pepper BBQ Glaze
- 1 cup ketchup, preferably hot honey flavored
- 1 1/2 cups Dr Pepper
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
Instructions
- 1
Preheat your oven to 275°F. Prepare the pork ribs by removing the thin membrane from the back of the rack. To do this, slide a knife under the membrane at one end, then grip it with a paper towel and pull it off.
⏱️ 5 min•🌡️ 275
- 2
Generously squeeze yellow mustard over both sides of the ribs, spreading it evenly to create a thin coating. This acts as a binder for the dry rub.
⏱️ 2 min
- 3
In a small bowl, combine the dark chili powder, smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Mix thoroughly with a fork until all ingredients are well combined.
⏱️ 3 min
- 4
Generously apply the prepared dry rub to both sides of the mustard-coated ribs, ensuring full and even coverage. Gently pat the rub into the meat.
⏱️ 3 min
- 5
Place the seasoned ribs on a large sheet of heavy-duty aluminum foil. Loosely wrap the ribs, creating a sealed packet. Before fully sealing, pour the apple cider vinegar and water inside the foil packet with the ribs.
⏱️ 2 min
- 6
Place the foil-wrapped ribs on a baking sheet and transfer to the preheated oven. Bake for 2 hours and 30 minutes.
⏱️ 150 min•🌡️ 275
- 7
While the ribs are baking, prepare the Dr Pepper BBQ Glaze. In a medium saucepan, combine the ketchup, Dr Pepper, brown sugar, apple cider vinegar, Worcestershire sauce, and liquid smoke.
⏱️ 5 min - 8
Stir the glaze ingredients together to mix thoroughly and help the brown sugar dissolve. Bring the mixture to a simmer over medium heat, then reduce heat to low and let it gently simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
⏱️ 15 min - 9
After the initial baking time, carefully remove the ribs from the oven. Increase the oven temperature to 425°F. Carefully unwrap the foil from the ribs, discarding any accumulated liquid.
⏱️ 3 min•🌡️ 425
- 10
Generously brush the prepared Dr Pepper BBQ glaze over the top surface of the ribs. You can apply a second coat if desired for extra glaze.
⏱️ 2 min
- 11
Return the glazed ribs to the oven (uncovered) and bake for an additional 10 minutes to allow the glaze to set and caramelize.
⏱️ 10 min•🌡️ 425
- 12
Remove the ribs from the oven. Let them rest for 5-10 minutes before cutting into individual portions. Serve warm with your favorite sides, such as garlic jalapeño slaw or loaded mashed potatoes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dr Pepper Glazed Ribs
For the Ribs
- 1 rack pork spare ribs, about 3 pounds
- 1/4 cup yellow mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons water
For the Dry Rub
- 2 tablespoons dark chili powder
- 1 tablespoon smoked paprika
- 1/4 cup brown sugar, packed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dr Pepper BBQ Glaze
- 1 cup ketchup, preferably hot honey flavored
- 1 1/2 cups Dr Pepper
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
Instructions
- 1
Preheat your oven to 275°F. Prepare the pork ribs by removing the thin membrane from the back of the rack. To do this, slide a knife under the membrane at one end, then grip it with a paper towel and pull it off.
⏱️ 5 min•🌡️ 275 - 2
Generously squeeze yellow mustard over both sides of the ribs, spreading it evenly to create a thin coating. This acts as a binder for the dry rub.
⏱️ 2 min - 3
In a small bowl, combine the dark chili powder, smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Mix thoroughly with a fork until all ingredients are well combined.
⏱️ 3 min - 4
Generously apply the prepared dry rub to both sides of the mustard-coated ribs, ensuring full and even coverage. Gently pat the rub into the meat.
⏱️ 3 min - 5
Place the seasoned ribs on a large sheet of heavy-duty aluminum foil. Loosely wrap the ribs, creating a sealed packet. Before fully sealing, pour the apple cider vinegar and water inside the foil packet with the ribs.
⏱️ 2 min - 6
Place the foil-wrapped ribs on a baking sheet and transfer to the preheated oven. Bake for 2 hours and 30 minutes.
⏱️ 150 min•🌡️ 275 - 7
While the ribs are baking, prepare the Dr Pepper BBQ Glaze. In a medium saucepan, combine the ketchup, Dr Pepper, brown sugar, apple cider vinegar, Worcestershire sauce, and liquid smoke.
⏱️ 5 min - 8
Stir the glaze ingredients together to mix thoroughly and help the brown sugar dissolve. Bring the mixture to a simmer over medium heat, then reduce heat to low and let it gently simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
⏱️ 15 min - 9
After the initial baking time, carefully remove the ribs from the oven. Increase the oven temperature to 425°F. Carefully unwrap the foil from the ribs, discarding any accumulated liquid.
⏱️ 3 min•🌡️ 425 - 10
Generously brush the prepared Dr Pepper BBQ glaze over the top surface of the ribs. You can apply a second coat if desired for extra glaze.
⏱️ 2 min - 11
Return the glazed ribs to the oven (uncovered) and bake for an additional 10 minutes to allow the glaze to set and caramelize.
⏱️ 10 min•🌡️ 425 - 12
Remove the ribs from the oven. Let them rest for 5-10 minutes before cutting into individual portions. Serve warm with your favorite sides, such as garlic jalapeño slaw or loaded mashed potatoes.
⏱️ 5 min