Remove the membrane from the back of the ribs for more tender meat.
Season ribs with salt, pepper, garlic powder, paprika, and chili powder.
2. Bake the Ribs:
Place ribs on a baking sheet lined with foil. Cover with another foil.
Bake for 2–2.5 hours until tender.
3. Make the Dr Pepper Sauce:
In a saucepan, combine Dr Pepper, ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and garlic powder.
Simmer over medium heat until thickened slightly, about 10–15 minutes.
4. Glaze and Broil:
Brush sauce over baked ribs.
Broil for 3–5 minutes to caramelize the sauce, watching carefully to avoid burning.
Optional: brush with more sauce and broil again for extra sticky ribs.
5. Serve:
Slice between bones and serve with extra sauce on the side.
🥄 Tips:
For a smoky flavor, cook the ribs in a smoker or grill them briefly after baking.
Leftovers reheat beautifully in a covered dish with a little extra sauce.
Pair with coleslaw, cornbread, or baked beans for a true BBQ feast.
If you want, I can also give you a slow-cooker version where the ribs are extra tender and infused with Dr Pepper flavor all day — perfect for a “set it and forget it” meal.
