These beautifully sweet and saucy ribs are marinated in Dr Pepper overnight, tenderizing the pork and adding a subtle soda flavor that pairs well with the spices in the homemade rub. They're baked low and slow, then finished with a Dr Pepper and barbecue sauce glaze.
Ingredients
6 pounds pork baby back ribs, cut into 8 pieces
2 liters Dr Pepper, divided
1/3 cup packed brown sugar
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 cup barbecue sauce
Instructions
1Marinate the ribs in Dr Pepper
2Arrange the ribs in a large shallow dish. Add the Dr Pepper, reserving about 1/4 of a cup; turn to coat. Refrigerate the remaining Dr Pepper. Cover and refrigerate the ribs for eight hours overnight; drain and discard the marinade.
3Bake the ribs
4Preheat the oven to 325°. In a small bowl, combine the brown sugar, chili powder, ground cumin, garlic powder and salt; rub the marinade over the ribs. Place ribs in a shallow roast pan, bone side down. Bake, covered tightly with foil, until tender (about two hours).
5Add the sauce
6Combine the barbecue sauce and remaining 1/4 cup of Dr Pepper. Brush half the sauce over the ribs. Bake, uncovered, for about 30 minutes or until the ribs are glazed, brushing occasionally with remaining sauce.
