The first time I braised pork ribs in Dr. Pepper, my kitchen transformed. The air filled with a scent that was pure magic—deep, caramelizing sugar, tangy barbecue, and a hint of spiced cherry that made my stomach growl in anticipation. I was skeptical, I’ll admit. Soda on meat? But as those tender, country-style ribs emerged, glistening with a sticky glaze, and my family descended upon the platter with sounds of pure joy, I became a believer. This isn’t just a recipe; it’s a memory-maker, a guaranteed crowd-pleaser that fills your home with the most incredible aroma and delivers a flavor that’s fun, unique, and utterly irresistible.
Ingredients
- 4.5 lbs country-style pork ribs (bone-in or boneless)
- 2 (12 oz) cans Dr. Pepper soda, divided
- 3/4 cup of your favorite BBQ sauce (I use a hickory-smoked variety)
- 2 tsp liquid smoke
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp neutral oil (like avocado or canola)
Let’s talk ingredients, because choices matter here. Country-style ribs are my go-to for this—they’re meaty, forgiving, and perfect for braising. Don’t use diet or zero-sugar Dr. Pepper; you need the real sugar to create that perfect caramelization and sticky glaze. The BBQ sauce is your chance to personalize: sweeter, spicier, smokier—pick what you love. And please, don’t skip the liquid smoke. I know it sounds like a cheat, but it adds that essential backyard-smoker depth since we’re cooking indoors. I’ve tried it without, and it’s just not the same. The dry rub is simple, but coating the ribs thoroughly is a non-negotiable step for building flavor in every single bite.(See the next page below to continue…)