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Flavorful Oven-Baked St Louis Ribs with Easy Sticky Dr Pepper BBQ Sauce

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Tender oven-baked St. Louis ribs glazed with a sweet and tangy sticky Dr Pepper BBQ sauce, perfect for a quick and delicious meal without a grill.

Ingredients

Scale
  • 2 racks St. Louis Style Pork Ribs (about 3–4 pounds total), trimmed of excess fat and membrane removed
  • 12 ounces (355 ml) Dr Pepper Soda
  • 1 cup (240 ml) Ketchup
  • ¼ cup (50 grams) Brown Sugar, packed
  • 2 tablespoons (30 ml) Apple Cider Vinegar
  • 1 tablespoon (15 ml) Worcestershire Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 1 tablespoon Olive Oil

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Pat the ribs dry with paper towels. Use a sharp knife to remove the thin silver skin membrane on the bone side if attached.
  3. Lightly brush both sides of the ribs with olive oil.
  4. In a small bowl, mix salt, black pepper, smoked paprika, chili powder, garlic powder, and onion powder. Rub this spice blend evenly over both sides of the ribs.
  5. Place each rack on a large piece of aluminum foil and wrap tightly to create a sealed pouch.
  6. Place the foil-wrapped ribs on a baking sheet and bake for 2.5 to 3 hours until tender and meat pulls away slightly from the bones.
  7. While ribs bake, combine Dr Pepper, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and remaining spices in a saucepan over medium heat. Stir frequently and simmer gently for 15-20 minutes until thickened to a sticky glaze consistency.
  8. Remove ribs from oven and carefully unwrap. Brush a generous layer of the sticky Dr Pepper BBQ sauce on both sides of each rack.
  9. Switch oven to broil on high. Place ribs back on the baking sheet uncovered and broil for 3-5 minutes, watching closely to caramelize the sauce without burning. Rotate as needed for even browning.
  10. Let ribs rest for 5 minutes before slicing between the bones. Serve with extra sticky Dr Pepper BBQ sauce on the side.

Notes

Remove the membrane for better tenderness and flavor absorption. Wrap ribs tightly in foil to lock in moisture. Stir sauce frequently while simmering to prevent burning. Broil at the end for a sticky caramelized crust but watch closely to avoid burning. Let ribs rest before slicing to retain juices. For fall-off-the-bone ribs, add 15-20 minutes to baking time.

Nutrition

Keywords: oven-baked ribs, St Louis ribs, Dr Pepper BBQ sauce, sticky ribs, easy BBQ sauce, oven ribs recipe, tender ribs, sweet and tangy ribs

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