Description
Tender, fall-off-the-bone ribs slow-cooked in a sweet and tangy Dr Pepper sauce, finished in the oven or on the grill for a sticky, flavorful glaze.
Ingredients
- 3 pounds beef ribs
- 2 cups Dr Pepper
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Preheat oven to 300°F (150°C).
- Remove the membrane from the back of the ribs if present and season ribs with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Place ribs in a large baking dish or roasting pan.
- In a bowl, mix Dr Pepper, barbecue sauce, brown sugar, Worcestershire sauce, and apple cider vinegar.
- Pour the sauce evenly over the ribs and cover tightly with foil.
- Bake for 2 1/2 to 3 hours, until ribs are very tender.
- Remove foil and increase oven temperature to 425°F (220°C).
- Baste ribs with sauce and bake uncovered for 15–20 minutes until caramelized.
- Let rest for 10 minutes before serving.
Notes
- Beef ribs are recommended for a halal-friendly version.
- Ribs can be finished on the grill for extra smoky flavor.
- Sauce will thicken as it cools.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American