Dr. Pepper Crock Pot Ribs

two half racks of ribs on white parchment paper on a wooden cutting board next to a knife

5 from 1 vote

Dr. Pepper Crock Pot Ribs are perfectly fork tender and succulent, slathered in a rich and zesty Dr. Pepper barbecue sauce. Delicious and easy recipe for slow cooker ribs -- perfect for game day, summer BBQs, and family get togethers.

Prep Time10

Cook Time5 20

Total Time5 30

Course: Main Course

Cuisine: American

Servings:

Calories: 780kcal

Author: Cara Lanz

Ingredients

Dry Rub for Ribs

1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper

Dr Pepper Crock Pot Ribs

3 to 3 ½ pounds pork loin back ribs aka baby back ribs
8 ounces Dr. Pepper
1 ½ cups BBQ sauce we like Sweet Baby Ray's

Instructions

Spray the sides of the slow cooker with nonstick cooking spray.
Remove the membrane from the back of the ribs.
To remove, use your fingers or a butter knife to get underneath the membrane, then use a dry paper towel to grip it and pull it off. Note that the membrane has already been removed from some racks of ribs.
Cut the ribs into the appropriate size to fit your slow cooker. You can either lay them rib-side down or stand them up, meat side toward the crock.
I cut the rack into two pieces, which fits my oval 6-quart crock pot perfectly.
Combine the dry rub ingredients. Generously rub the mixture into the back side, then the front side of each rack of ribs.
Place one rack in the Crock Pot and brush ½ cup of barbecue sauce on top. Lay the second rack on top of the first one and brush with ½ cup of barbecue sauce.
Pour the Dr. Pepper around the ribs into the bottom of the slow cooker.
Place the lid on and set the temperature to low. Cook for 5-6 hours or until the meat is soft and fork-tender and the internal temperature reaches 190-200 degrees.
If you prefer fall-off-the-bone ribs, check the texture at 205 to make sure they don't get dry or mushy.
Remove the ribs from the crock pot and place them on a foil-lined baking sheet.
Pour the liquid from the slow cooker into a saucepan or deep skillet and whisk in ½ cup of barbecue sauce.
Boil the mixture over medium-high heat for about 15 minutes or until it reduces down to the consistency of barbecue sauce.
As an alternative, you can use straight store-bought sauce. But I HIGHLY recommend making this Dr. Pepper BBQ sauce -- it's really delicious!
Preheat the broiler.
Brush the sauce over the top of the ribs and broil for 3-5 minutes or until the sauce is bubbly and caramelized.
Serve with additional barbecue sauce on the side.

Video

Notes

STORAGE: Store leftover ribs in an airtight container in the refrigerator for 3-4 days.

REHEAT: To reheat ribs, add another layer of sauce, cover the ribs in foil, and heat at 250 degrees fro 30 minutes or until warmed through and the internal temperature reaches 145.

FREEZE: To freeze, let the cooked ribs cool completely. Wrap each portion in two layers of plastic wrap and store in a freezer bag. Freeze cooked ribs for 2-3 months. Thaw in the refrigerator.

Nutrition