Slow Cooked Dr Pepper Baby Back Ribs – Something magical happens when you cook barbecue low and slow. Smoking is of course, the gold standard. For those who don’t have a smoker, using a slow cooker is a terrific option for low and slow cooking. Slow cooking the baby back ribs not only simplifies preparation but it also turns the ribs into fall apart deliciousness.
Liberally season the ribs with a dry rub then carefully place into the slow cooker. Turn it on low then forget about them. After slow cooking, you can char them on the grill or using the broiler in your oven. Slather with a sweet and spicy homemade barbecue sauce then treat your friends and family to a barbecue fest at your own kitchen table.
Cook on low for 7-8 hours or until fork tender. The ribs will become very tender, so, handle carefully. Remove to a pan and cool uncovered. After cooling, cover with plastic wrap and chill if making in advance.
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Helpful Kitchen Items:
- 6 Quart Programmable Slow Cooker
- Onion/Vegetable Chopper
- Serving Set
- Insulated Slow Cooker Travel Case and Carrier
Slow Cooked Dr Pepper Baby Back Ribs
- 2 racks  lb baby back ribs
- olive or vegetable oil
- 1 cup Dr Pepper
- 1 Tbsp liquid smoke
- 3 cup Dr Pepper barbecue sauce or your favorite
- Shortcut dry rub: Applewood Rub Smokehouse Maple, Barbecue Magic
- DIY dry rub:
- 4 Tbsp brown sugar
- 1 1/2 Tbsp coarse sea salt
- 2 tsp each ground chipotle pepper Spanish paprika, dark chili powder
- 2 tsp each cumin lemon pepper, oregano, granulated garlic
- 1 tsp each garlic powder onion powder, black pepper
- 1 tsp red pepper flakes
- Rinse and pat dry the baby back ribs. Use s paper towel to grab and remove the membrane from the back of the ribs. T
- Drizzle on both sides with olive oil and rub generously with the dry rub.
- Spray the inside of a 6 quart oval slow cooker or similar with cooking spray. Arrange 1 rack of ribs along the wall of the slow cooker insert.
- Arrange the second rack of ribs on the interior of the slow cooker.
- Mix together the Dr Pepper and liquid smoke and carefully drizzle over the ribs. Make sure the lid covers snugly.
- Cook on low for 7-8 hours or until fork tender. The ribs will become very tender, so, handle carefully.
- Remove to a pan and cool uncovered.
- After cooling, cover with plastic wrap and chill if making in advance.
- To broil: Move the oven rack to the highest position and set on broil. Spritz a baking sheet liberally with cooking spray. Brush one side of the ribs with bbq sauce. Broil for approximately 4-5 minutes per side or until charred. Repeat with the other side. Rest uncovered for 5-10 minutes before serving.
- To grill: Preheat the grill to medium. Liberally oil the grates. Brush one side of the ribs with bbq sauce and grill until charred, approximately 4-6 minutes per side. Repeat on the opposite side. Rest uncovered for 5-10 minutes before serving.