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Dr. Pepper BBQ Ribs Recipe (Super Easy)

I love making slow cooker meals during the week, and these crockpot Dr. Pepper ribs are always a favorite. The ribs turn out so tender and have a sweet, smoky flavor thatโ€™s hard to resist. Itโ€™s an easy slow cooker dinner recipe thatโ€™s perfect for busy days when you donโ€™t want to spend too much time cooking and also need something with simple prep.

close up plate of ribs

Crockpot Dr. Pepper Ribs

Your favorite soda meets your favorite dinner. This crowd-pleasing recipe couldn't be easier to make, with about 15 minutes of prep time.
Prep Time 15 minutes
Cook Time 8 hours
Serving Size 6 servings

Equipment

  • Slow cooker (10โ€“12 quart)
  • Aluminum foil
  • Rimmed baking sheet
  • Sharp knife or shears
  • Basting brush
  • Tongs
  • Paper Towels

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

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Instructions 

  • Prep the meat.ย ย Remove the membrane from the bone side of the ribs for tender results. To do this, use a sharp knife to loosen the edge of the membrane, then grip it with a paper towel and pull firmly. Then, rub both sides of the ribs generously with your favorite dry rub or seasoning blend. Next, cut the ribs into sections of 2โ€“3 ribs each for easier handling using kitchen shears or a sharp knife.
    ribs cut into sections and seasoned.
  • Cook in the slow cooker.ย ย Place the rib sections in your slow cooker. Then, pour the can of Dr. Pepper and add the liquid smoke, making sure the ribs are submerged as much as possible. Cover and cook on LOW for 8โ€“10 hours (for fall-off-the-bone ribs) or HIGH for 4โ€“5 hours (for a quicker cook). For best results, the low setting is recommended.
    ribs in slow cooker.
  • Broil to finish.ย ย Preheat your broiler. Line a rimmed baking sheet with aluminum foil for easy cleanup. Then, carefully transfer the ribs from the slow cooker to the prepared baking sheet, placing them meaty side up. Brush a generous layer of barbecue sauce over the ribs, making sure they are evenly coated. Broil for 1โ€“2 minutes until the sauce is bubbly, caramelized, and slightly browned. Keep a close eye to prevent burning!
    meat on baking sheet.
  • Serve and enjoy.ย ย Serve the ribs hot with extra barbecue sauce on the side for dipping. Pair with your favorite sides like coleslaw, cornbread, or baked beans for a crowd-pleasing meal.
    finished ribs

Notes

Look for baby back ribs that have a good mix of meat and fat. Avoid ones that are too lean, since the fat helps keep the meat juicy while cooking.
If your dry rub has been sitting around for a long time, think about making a new batch or getting a fresh one. Fresh spices really improve the flavor.
Taking off the membrane is important for making the ribs tender. If it’s slippery, use a paper towel to get a better grip. This helps the seasoning soak into the meat.
If you like a thicker sauce, take some cooking liquid and mix it with extra barbecue sauce in a saucepan. Simmer it until it thickens, then use it as a glaze before broiling.
If you find Dr. Pepper too sweet, add a splash of apple cider vinegar or a squeeze of lemon juice to balance it out in the slow cooker.
Donโ€™t hesitate to adjust the spices. You can add a bit of cayenne for heat, smoked paprika for more smokiness, or brown sugar for extra sweetness.
For a deeper flavor, rub the ribs with the seasoning the night before, wrap them tightly in plastic wrap, and refrigerate them overnight.
Calories: 402kcal | Carbohydrates: 27g | Protein: 17g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 589mg | Potassium: 367mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 107IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg

You know those days when you need a dinner thatโ€™s easy, delicious and feels a little special? This recipe has you covered. Itโ€™s tender, flavorful, and practically effortlessโ€”toss everything in the slow cooker and let it do the hard work. The secret is the Dr. Pepperโ€”it adds a unique depth of flavor that makes this dish stand out. Also, donโ€™t skip the broiling stepโ€”it gives these ribs that perfect sticky-saucy finish.

If want a more traditional approach to making ribs, try this oven-to-grill method for baby back ribs. Itโ€™s a great way to get that perfect smoky-charred flavor.

plate of ribs with flowers and soda in background

This is hands-down one of my favorite ways to make ribs, especially for busy weeknights or casual gatherings.

Tips for the Best Crockpot Ribs

  • Pick the Right Slow Cooker: Make sure your slow cooker is large enough to fit the ribs without bending or overcrowding comfortably. A 10โ€“12 quart slow cooker is perfect for a full rack.
  • Layer the Flavor: Rubbing the ribs with your seasoning blend is the first step. The Dr. Pepper and liquid smoke add depth while they cook, and the barbecue sauce at the end ties it all together. For extra flavor, let the ribs sit with the dry rub for 30 minutes to an hour before cooking.
  • Position the Ribs Carefully: When placing them in the slow cooker, arrange them in a single layer or stand them up on their edges for even cooking and prevent overcrowding.
  • Use a Meat Thermometer: While slow cookers are forgiving, checking the internal temperature (around 190โ€“200ยฐF) makes sure the ribs are fully cooked and tender without overcooking. To make sure your ribs are perfectly cooked and tender, look for the meat pulling back from the bones or check with a thermometer. If youโ€™re unsure, this guide on determining if meat is cooked properly offers helpful tips.
  • Keep an Eye on the Broiler: Broilers can go from caramelized to burnt in seconds. Stay close while broiling the ribs, and check every 30 seconds to make sure you get that perfect golden-brown finish.
  • Check for Bone Pull: One sign of perfectly cooked ribs is when the meat starts pulling back from the ends of the bones. This is a great visual cue that theyโ€™re ready.

Having the right tools and ingredients is important to make these ribs turn out great. Here are some key items, along with tips to help everything go smoothly:

ingredients on parchment paper
  • Dr. Pepper: This soda adds a special sweetness and flavor to the ribs. If you donโ€™t have Dr. Pepper, use Coke, root beer, or ginger ale instead.
  • Liquid Smoke: You can find this near the barbecue sauces in most grocery stores. It gives the ribs a smoky taste without using a grill. If you canโ€™t find it, 1 teaspoon of smoked paprika is a substitute.
  • Dry Rub or Seasoning Blend: You can use your favorite store-bought rub or make one home with salt, pepper, paprika, garlic powder, and brown sugar. This is important for adding flavor to the ribs before cooking.
  • Barbecue Sauce: Choose your favorite glazing typeโ€” sweet, smoky, or spicy. You can make your own with ketchup, brown sugar, vinegar, and spices if youโ€™re up for it. The sauce helps create that nice, sticky finish. For a fun twist on flavor, try this homemade Cherry Barbecue Sauce. Its sweet and tangy notes complement the smoky Dr. Pepper glaze perfectly.
  • Slow Cooker (10โ€“12 quart): A larger slow cooker is best so the ribs fit well and cook evenly. If yours is smaller, consider halving the recipe or cutting the ribs into smaller pieces.
  • Basting Brush: A silicone basting brush is great for spreading barbecue sauce evenly and is easier to clean than regular brushes.
  • Rimmed Baking Sheet: This keeps the ribs in place when you broil them and catches any sauce drips, so your oven stays clean.

These tools and ingredients are essential for making tasty, tender ribs with little effort. With these tips, youโ€™re all set to succeed!

Serving Suggestions

Serve these tender ribs with coleslaw, baked beans, cornbread, potato salad, grilled vegetables, macaroni and cheese, garlic bread, or roasted corn on the cob for a complete meal.

Troubleshooting and Help

Do I really need to remove the membrane from the ribs?

Yes, itโ€™s worth the extra effort! Removing the membrane makes the ribs more tender and helps the flavors soak in. If youโ€™re unsure how to do it, grab a paper towel to get a good grip and pullโ€”itโ€™s easier than it sounds.

Can I use spare ribs instead of baby back ribs?

Sure! Spare ribs are larger and meatier, so theyโ€™ll take longer to cook. Just keep an eye on them and adjust the cooking time as needed.

Can I skip the dry rub and just use barbecue sauce?

You could, but the dry rub adds an extra layer of flavor thatโ€™s worth it. If youโ€™re in a hurry, even a simple sprinkle of salt, pepper, and garlic powder will do the trick. You can also use this Apricot Barbecue Sauce instead of traditional barbecue sauce. The sweet and tangy flavor pairs beautifully with tender ribs.

Can I cook these on high instead of low?

Yes! Cooking on high takes about 4โ€“5 hours instead of 8โ€“10, which is great if youโ€™re short on time. Remember that low and slow is better for that extra-tender, fall-off-the-bone texture.

Do I have to broil the ribs at the end?

Technically, no, but I recommend it! Broiling caramelizes the barbecue sauce and gives the ribs that sticky, saucy finish. It only takes a couple of minutes, and the difference is huge.

Whatโ€™s the best way to transport these for a party?

Cook the ribs ahead of time and broil them at the party. You can transport them in the slow cooker or a foil-lined baking dish to keep them warm.

Storing Leftovers

Refrigerate: Let the ribs cool completely before storing. Place them in an airtight container or wrap them tightly in aluminum foil. Store in the fridge for up to 3 days.

Reheat: To reheat, wrap the ribs in foil and place them in a 300ยฐF oven for about 20 minutes or until warmed through. Brush with extra barbecue sauce before reheating to keep them moist.

Freezing Instructions

Thaw and Reheat: Thaw the ribs overnight in the fridge before reheating. Once thawed, wrap in foil and reheat in a 300ยฐF oven for 20โ€“30 minutes. Add fresh barbecue sauce for the best flavor and texture.

Freeze: If youโ€™d like to freeze the ribs, let them cool completely. Wrap them tightly in aluminum foil or place them in a freezer-safe container or zip-top bag. Store in the freezer for up to 3 months.

I hope you love these tender ribs as much as we do! Theyโ€™re perfect for an easy weeknight dinner or a laid-back weekend meal. Make a big batch to share with friends and family, or save the leftovers for a quick, satisfying lunch.

finished dish on plate
picture of smiling female

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.

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