Ready for the tastiest, most tender, most finger-licking ribs you’ve ever tasted? You’d better be, because this Dr. Pepper Ribs recipe gives new meaning to the term “sinful.”

But despite the devilishly delicious taste, these ribs are actually pretty low on fat and calories. If you try one new recipe this barbeque season, this should be it!

The original recipe made only half as much sauce but it is just too good to make in such small quantities. I generally use about ¾ of the doubled recipe for my ribs and then save the rest for dipping or for another meal the next day.

Because I’m a mom and I’m busy, I streamline the process as much as possible. First, I marinate the ribs in two Ziploc freezer bags rather than dirtying up a baking dish.

And instead of brushing each section of ribs with sauce, I just put them in a large pot once they’ve finished baking in the oven, pour half the sauce over them and shake the pot gently with the lid on to coat the ribs in sauce.

The end result is absolutely fabulous; tender, meaty, melt-in-your-mouth goodness. My sister is the one that first turned me on to this Dr. Pepper Ribs recipe and so far everyone I’ve met that has tried it has loved it. Cook them up with Japanese Coleslaw Asian Salad or an old-fashioned Potato Salad on the side and welcome summer with the tastiest ribs imaginable!