Crockpot Dr. Pepper Ribs
The magic of the slow cooker lets you prep this yummy dinner in the morning and finish it off right before serving for sticky, sweet, fall-off-the-bone ribs with a secret ingredient.
Crockpot Dr. Pepper Ribs
Equipment
- Slow cooker 10-12 quart
- Aluminum foil
Ingredients
- 1 rack pork baby back ribs
- 2 tablespoons dry rub or seasoning blend
- 1 12 ounce can Dr. Pepper soda
- 1/2 teaspoon liquid smoke
- 1 cup prepared barbecue sauce
Instructions
- Prep meat. Remove membrane from the bone side of ribs (use kitchen shears to cut a slit, then pull off with your fingers. Rub both sides of the ribs with dry rub. Cut ribs into groups of 2 or 3 using a sharp knife or kitchen shears.
- Cook. Place in slow cooker and add the Dr. Pepper and liquid smoke. Cover and cook on low for 8-10 hours or put on high for 4-5 hours.
- Broil. Line a rimmed baking sheet with aluminum foil and place the ribs on top, meaty side up. Brush or pour barbecue sauce on top and broil for 1-2 minutes, until brown and caramelized.
- Serve. Serve hot with extra sauce on side.
Notes
Table of contents
❤️ Why you’ll love this recipe
- They’re easy to make! All you do is throw everything in and then broil briefly at the end.
- Dr. Pepper gives the ribs a unique and delicious flavor.
- The perfect dinner for busy nights or when you feel like something simple.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this great recipe:
- pork baby back ribs
- dry rub or seasoning blend (try a homemade seasoning like Prairie Dust)
- Dr. Pepper soda
- liquid smoke
- your favorite barbecue sauce (our favorite is Sweet Baby Ray’s)
🥣 Equipment
- Slow cooker 10-12 quart
- Aluminum foil
🍴Instructions
Step One: Prep and cook the ribs
Remove membrane from the bone side of ribs (use kitchen shears to cut a slit, then pull off with your fingers. Rub both sides of ribs with a dry rub.
Cut ribs into groups of 2 or 3 using a sharp knife or kitchen shears. Place in the slow cooker and add Dr. Pepper and liquid smoke. Cover and cook on low for 8-10 hours or put on high for 4-5 hours.
Step Two: add sauce and broil
Line a rimmed baking sheet with aluminum foil and place the ribs on top, meaty side up. Brush or pour barbecue sauce on top and broil for 1-2 minutes, until brown and caramelized.
Step three: Serve
🥫 Storage instructions
First, make sure the ribs are completely cooled before storing them. You can either let them cool at room temperature or place them in the fridge. Once they’ve cooled, wrap the ribs in aluminum foil and store them in a resealable plastic bag or another airtight container. The ribs will stay fresh in the fridge for up to 3 days.
🔍 FAQs
No! No no no no. Just no.
Sure! Boneless country-style ribs or spareribs will also work. They might take a bit longer to cook.
Yes. They’ll cook for 45 minutes under pressure.
Yes, it makes a big difference in how tender the meat is.
👩🏻🍳 Expert tips
- Undercooked ribs will be tough and chewy. Better to overcook than undercook.
- Make sure to use a good-quality barbecue sauce. We love Sweet Baby Ray’s!
- You can also cook on high and cut the cooking time in half if you’re in a hurry
📘 Related Recipes
🍽 Serve it with
- Redskin potato salad
- Creamy southern coleslaw
- Super soft dinner rolls
- Meringue topped key lime pie
- And don’t forget a cool and creamy blue pina colada.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.