Dr Pepper Glazed Smoked Spare Ribs

Name: Dr Pepper Glazed Smoked Spare Ribs
Prep time: 20 min
Cook time: 300 min
Total time: 330 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Dr Pepper soda; 1/2 cup ketchup; 2 tbsp brown sugar; 1 tbsp apple cider vinegar; 1 tsp garlic powder; 1/2 tsp onion powder; 2 racks spare ribs (about 5-6 lb total); 2 tbsp brown sugar; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tsp onion powder; 1 tsp chili powder; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp yellow mustard (binder)

330 min 4 servings medium

All Recipes

Dr Pepper Glazed Smoked Spare Ribs

Sticky, sweet spare ribs glazed with a caramelized Dr Pepper reduction — the secret ingredient that makes these ribs unforgettable.

Prep

20 min

Cook

300 min

Total

330 min

Servings

Difficulty

medium

Dr Pepper makes one of the best BBQ glazes you have never tried. The 23 flavors in the soda reduce down into a complex, sweet, slightly spiced glaze that caramelizes beautifully on smoked ribs. Combined with a traditional dry rub and low-and-slow smoke, these ribs are addictively sweet and savory.

Ingredients

Servings

Dr Pepper Glaze

Ribs

Instructions

Make the glaze

Pour Dr Pepper into a saucepan and bring to a boil. Reduce heat and simmer until reduced by half, about 20 minutes. Add ketchup, brown sugar, vinegar, garlic powder, and onion powder. Simmer for 10 more minutes until thick and glossy.

Prep the ribs

Remove the membrane from the bone side. Apply mustard binder. Mix all rub ingredients and coat the ribs generously on both sides.

Smoke

Set smoker to 225°F with cherry or apple wood. Smoke ribs bone side down for 3 hours, spritzing with a mix of Dr Pepper and apple cider vinegar every 45 minutes.

Wrap

Wrap each rack in foil with a splash of Dr Pepper. Return to the smoker for 2 hours at 225°F until very tender.

Pro tip: The Dr Pepper in the wrap adds moisture and enhances the soda flavor throughout the meat.

Glaze

Unwrap ribs and brush liberally with the Dr Pepper glaze. Return to smoker unwrapped for 30-45 minutes at 275°F until the glaze is caramelized and tacky.