Crock Pot Dr. Pepper Ribs (Edit recipe)

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If you're looking for tender and flavorful pork ribs with little effort, then this easy recipe for Crock Pot Dr. Pepper Ribs is the way to go! The combination of savory spices, sweet barbecue sauce, and Dr. Pepper makes for a main dish that is tender, flavorful, and perfect for serving with your favorite side dishes!

10 minutes

8 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	830
Fat:	39 g
Carbohydrates:	36 g
Protein:	66 g
Cholesterol:	255 g
Sodium:	1481 mg
Fiber:	1 g
Sugars:	25 g
Calculated per serving.

Serves: 4

Ingredients

3-4 lb Pork Baby Back Ribs, (1 rack of ribs is equal to about 3-4 pounds)
1.5 Tbsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Salt
1 tsp Dry Mustard Powder
12 oz Dr. Pepper, (reserve .25 cup for the sauce at the end)
1.5 cups Barbecue Sauce, divided in half (I like to use sweet baby rays))

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove the membrane from the underside of the ribs. Then pat dry with a paper towel.
Make the dry rub by adding paprika, garlic powder, onion powder, black pepper, salt, and ground mustard to a small bowl. Whisk until well combined.
Cut the ribs in half and generously coat both sides with the prepared dry rub. Then cover the ribs with u00be cup of barbecue sauce and add them to the crock pot.
Reserve 1/4 cup of Dr. Pepper. Then, pour the remaining Dr. Pepper into the bottom of the crock pot, making sure not to wash the seasonings off the ribs.
Cover and cook on low for 7-8 hours.
Mix 3/4 cup of bbq sauce in a medium bowl and add 1/4 cup of reserved Dr. Pepper. Mix until well combined.
Line a baking sheet with aluminum foil. Then gently remove the ribs and place them on the baking sheet. Then coat the top of the ribs with the Dr. Pepper barbecue sauce.
Broil for 3-5 minutes until the barbecue sauce thickens and bubbles.

Notes

If you cook the ribs for 7-8 hours on low, they will become incredibly tender and may even fall off the bone. However, to avoid them becoming mushy, it's essential to ensure that the ribs' internal temperature doesn't exceed 205 degrees Fahrenheit. This will ensure that the meat remains juicy and retains its texture while still being tender enough to pull away from the bone easily. If you desire tender ribs that still have some firmness, it is recommended to decrease the cooking time to 5-6 hours on low or until the ribs reach an internal temperature of 190-200 degrees Fahrenheit. This will ensure that the ribs are cooked thoroughly while retaining their texture. This recipe can be easily doubled to cook two racks of ribs in the crock pot. To do so, simply double all the ingredients except for the amount of Dr. Pepper that you pour into the slow cooker. The cooking and broiling time will remain the same for both racks of ribs, so you can enjoy double the deliciousness! Although this recipe calls for Dr. Pepper, you can definitely experiment with other carbonated drinks such as Coca-Cola, Root Beer, or even diet Dr. Pepper to achieve a tender and juicy rack of crockpot ribs. The carbonation in these drinks can help to tenderize the meat and add some additional flavor. So feel free to try different sodas and see which one you prefer in your slow-cooked ribs! This recipe can also be used with beef ribs, and nothing needs to be changed about the recipe or cooking process. The slow-cooking method will work well to make beef ribs tender and flavorful. You can also use boneless country-style ribs, which are another great option for this recipe. Just make sure to adjust the cooking time based on the thickness and size of the ribs you are using.