IE 11 is not supported. For an optimal experience visit our site on another browser.

Sweet and Spicy Dr Pepper Ribs

Nathan Congleton / TODAY
Cook Time:
3 hrs
Prep Time:
1 hr
1 rack of ribs

Chef notes

Hidden in a jewelry center in Mexico City is a place called Hilaria. The brilliant chef there taught me how to make her signature ribs. Her use of citrus, not just as a flavoring but as a marinade to soften the meat, was incredibly brilliant. I was afraid the sauce would come out too sweet, but she found great counterpoints bringing in sour and spicy notes as well.

I love Korean flavors like gochujang, and the thickness of the paste makes it ideal for brushing onto ribs. Let them cook until they get a nice crispy bark and you'll have a great meal on your hands.

Technique tip: Don't keep opening the oven to check on the ribs! Keep the heat on, keep the aluminum foil sealed and trust the process.

Swap option: If you don't have Dr Pepper, you can substitute Mr. Pibb or Cherry Coke. Pineapple juice is a great swap for orange juice but don't marinate it longer than 12 hours. You can use standard chili powder or chipotle in place of ancho.

We’re sorry, this content is not available in your location.