The Pioneer Woman Tasty Kitchen
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Spicy Dr Pepper Ribs

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Similar to my Spicy Dr Pepper Pulled Pork, these tender ribs are perfectly sweet and spicy! Perfect for a weeknight dinner or a summer picnic!

Ingredients

  • 1 cup Brown Sugar
  • 1 can Dr. Pepper
  • 1 can (5 Ounces) Chipotle Peppers Packed In Adobo
  • ⅓ cups Brown Mustard
  • 1 Tablespoon White Vinegar
  • 3 cloves Garlic, Minced
  • 2 packages Pork Baby Back Ribs

Preparation

Prepare the marinade by gently boiling the first 6 ingredients in a medium saucepan until reduced and thick, about 20 minutes. Allow to cool completely. Divide into two containers and refrigerate one container for later.

Place ribs on a large baking sheet lined with heavy foil. Brush half the marinade all over the ribs on both sides. Cover with foil and refrigerate for 8 hours to marinate.

When you’re ready to cook the ribs, preheat the oven to 275 degrees. Place the pan, still covered in foil, into the oven for 2 hours. Remove the foil and increase the temperature to 300. Using the other half of the sauce, brush another generous layer all over the ribs. Return the pan to the oven and continue cooking for another 30 to 40 minutes, brushing on another layer of sauce as it cooks.

Remove the ribs when they’re fork tender (keep cooking until they are). Slice and serve!

5 Comments

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Avatar of Sharon Skibo

Sharon Skibo on 9.6.2014

Had everything already in stock but the Dr Pepper,
Did have root beer and use that fabulous . I also use 1/4 of the can of peppers as I don’t like real hot and they were just right.
Its a keeper

Avatar of missbit

missbit on 6.11.2014

Loved these ribs. Very moist, tasty. I did add just a touch too much hot, but that didn’t mess up the flavor. Plan to make again soon. Thanks for the recipe.

Avatar of Jerry Parker

Jerry Parker on 4.10.2014

We made them last weekend with friends, OH what a meal. Baby ribs are the best WE tasted.
Thank you

Avatar of Oma Connie

Oma Connie on 2.18.2014

Could you use Coke or Root Beer? I don’t have Dr Pepper.

Avatar of meme32

meme32 on 2.18.2014

These sound delish! I’m going to make these this weekend.

3 Reviews

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Avatar of Laurie Dawson

Laurie Dawson on 6.29.2014

These were excellent, BUT…I had a couple problems. First, everything I read said to allow 3-4 ribs per person, or 1/2 pound. For ten people, I ended up cooking 4 slabs of baby back ribs. I did have leftovers, but 3 slabs would not have been enough. Also, since I was doing 4 slabs, I doubled the recipe. The sauce did not thicken in 20 minutes, or even in 40 minutes. It took about an hour and a half. I will definitely make these again. If you need to double the recipe, I would put the sauce in a wide pan, like a dutch oven, to give it more evaporation space. (Wider, not as deep.) And don’t assume you’ll feed 12 with two slabs of baby back ribs. But I got RAVE reviews. Thanks PW.

Avatar of missbit

missbit on 6.11.2014

Excellent!!!! Made this recipe recently. Easy, tasty, smelled sooooo good while cooking. Meat was falling off the bone moist and tender. I put in too much spice but it was still great. Plan too make again soon.

Avatar of catrina

catrina on 2.20.2014

Made these for dinner tonight, and OMGoodness!!! The smell of them baking this afternoon made my mouth water. But the taste? The absolute best ribs we’ve ever had. I made potato salad and baked beans, too, but the ribs were so good that I passed on the sides!

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