Dr. Pepper instapot ribs (fall off the bone)
Ingredients
* 2-3 lb baby back ribs
* 1/2 of a Dr. Pepper
* Two dashes liquid smoke
* Two dashes of worstershire
* 1 teaspoon Salt
* 1 teaspoon Pepper
* 1 teaspoon Paprika
* Two chopped Garlic cloves (or 1 Tablespoon of minced garlic)
* 1 tablespoon Yellow or Dijon Mustard
* 2 tablespoon Maple syrup
* 2 cups of sweet baby rag BBQ sauce
Instructions
Clean membrane of back of rib rack
Pat dry the rack of ribs with a paper towel
Your seasoning amounts can vary based on size of rack so you may have to decrease or increase amount of seasoning based on the size of ribs. The salt, pepper, and paprika the should cover both sides of ribs. Sprinkle over evenly.
Pour your mustard and maple syrup on both sides, and spread evenly
In the Instant Pot, combine half a can ofDr. Pepper, 2 dashes of liquid smoke, 2 dashes of Worcestershire, and 1/2 cup of bbq sauce.
Coil the rack of ribs inside with the bone-side facing the center, and meatier part of ribs facing down. Ribs should all be partially submerged.
Cook on high pressure for 40 min followed by a 10 min natural pressure release before manually releasing remaining pressure.
Using two sets of tongs, carefully transfer ribs to a baking sheet lined with tin foil.
Brush both sides with the remaining bbq sauce (you can add as much as you like)
place ribs in oven at 350 degrees for 5 minutes.
cut and serve
Using Dr. Pepper in Instant Pot ribs is a game-changer for achieving that tender, juicy texture and a slight sweetness that complements the smoky and savory flavors. When I first tried this recipe, I was amazed at how the pressure cooking method blended perfectly with the soda's natural sugars and acidity to break down the meat fibers without drying it out. A few tips I've learned through experience: be sure to remove the membrane from the back of the ribs to allow the seasoning and liquids to penetrate better. Also, when seasoning, evenly coat the ribs with salt, pepper, and paprika, adjusting amounts to the rack size to balance flavors. The combination of liquid smoke and Worcestershire sauce enhances the smoky, umami taste, mimicking a true barbecue flavor indoors. The mustard and maple syrup coating adds a subtle tang and sweetness that caramelizes nicely in the final oven broil step. I find it helpful to coil the ribs bone-side facing inward inside the Instant Pot so they sit evenly in the cooking liquid, which includes half a can of Dr. Pepper, making sure the meatier side is submerged to optimize tenderness. After pressure cooking and natural release, brushing generously with extra BBQ sauce before finishing in the oven at 350°F for about 5 minutes adds that beautiful sticky glaze and slight char, just like traditional ribs. This recipe is perfect for weeknight dinners when you want that authentic barbecue taste without the hours of slow cooking or firing up the grill. Plus, it’s very customizable — you can swap out the sweet baby ray’s BBQ sauce for your favorite brand or adjust the maple syrup for a more or less sweet finish. If you’re a fan of ribs but limited on time, or want to impress your family with fall-off-the-bone tender ribs without the fuss, this Dr. Pepper Instant Pot method is definitely worth trying. It’s a delicious, satisfying way to enjoy ribs year-round regardless of weather.