Summer Spareribs – Dr. Pepper Marinade

Well, summer’s here, and the time is right for fighting in the street boy. The question is posed as to what a poor boy can do. I postulate that instead of fighting he could make some decent spareribs with naught more than an oven and 4-24 hours. Remember, always read the entire recipe before starting and come up with a plan of attack.

What you’ll need:


  • Baking dish
  • Saucepan

Food Stuffs

  • Pork Spareribs
  • Enough Dr. Pepper to cover them (2 Liters should be good)
  • 1C. Water
  • 1/4 C. Salt
  • 1/2 C. & 1 t. Chili powder (May need more depending on the amount of spareribs.)
  • 1 T. Oil (Vegetable, Canola, Peanut, etc.)
  • 1/2 C. Sweet Onion (Finely Chopped)
  • 5 Garlic Cloves (Minced)
  • 1/2 C. Ketchup
  • 1/4 C. Molasses
  • 2 T. Worcestershire sauce
  • 2 T. Apple Cider Vinegar

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To start out put your spareribs in the baking dish you have. Then add the salt and pour Dr. Pepper in until you’ve covered the ribs. Don’t worry about being to precise about covering them because it is likely that they will float. Just ensure that the Dr. Pepper is at a level higher than they were before you started pouring and that you have at least 1/2 C. left for the sauce. Then, cover, and place in the fridge for a minimum of 2 hours. I would suggest overnight though.


While your ribs are in the fridge prep the rest of your ingredients and stand by.

Preheat your oven to 350° F.

Now that all that time has passed pull the ribs out of the fridge, drain the liquid, and dry them off. Once dry rub them down with the larger portion of chili powder and place them back in the baking dish. Add the 1 C. Water to the dish as well.


Cover your baking dish with Tin-foil and place it in the oven you’ve preheated to 350° F. You are now going to let it sit in there for two hours or until the meat is basically falling off the bone.

While your ribs are sitting in the oven you’re going to make the sauce. Take your oil, sweet onions, and garlic and sweat them in your saucepan. Once you feel that they are done add the ketchup, molasses, Worcestershire, vinegar, the remainder of the chili powder, and Dr. Pepper. Simmer this mixture until the sauce thickens and standby.

This next part takes place after your ribs have been in the oven for two hours. First, remove the spareribs from the oven and brush them down with the sauce you have prepared. Then either use your BBQ or Oven to complete the next step…

Oven Option: Make sure your oven rack is at the highest point it can be to still accommodate your baking dish. Set your oven to broil at 500° F. Now, with your oven on Put your spareribs on the top rack, meat side up, for 15 minutes and leave the door slightly open. This will allow the oven to vent heat which, in turn, will ensure the heating elements stay on. Then after 15min flip them and move your dish to the bottom rack let sit for 15 more. Personally, I did this by putting each set of ribs in it’s own rack, putting one on the bottom bone side up, the other on the top meat side up, waiting 15 min., rotating the ribs and swapping their positions.

BBQ Option: If you have a good coal BBQ then I would say that you need to get your coals ready before the ribs come our of the oven. When they’re ready, scoot the hot coals to one side, and get your ribs out there. You’re going to put the meat side down over the coals for 15 minutes and the bone side where the coals aren’t for another 15 minutes. Both times make sure you cover your barbecue.


That’s how you make some pretty awesome and pretty easy ribs! I hope you enjoy them.

~ Maxwell

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