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.
Equipment
- Slow cooker (10–12 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
Instructions
- Prep the meat. 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 2–3 ribs each for easier handling using kitchen shears or a sharp knife.
- Cook in the slow cooker. 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 8–10 hours (for fall-off-the-bone ribs) or HIGH for 4–5 hours (for a quicker cook). For best results, the low setting is recommended.
- Broil to finish. 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 1–2 minutes until the sauce is bubbly, caramelized, and slightly browned. Keep a close eye to prevent burning!
- Serve and enjoy. 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.
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.
Don’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.
Nutrition
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
Servings: 6 servings
Calories: 402kcal