Slow Cooked Dr Pepper Baby Back Ribs cook low and slow until they’re packed with flavor and fall apart tender. Finish them in the oven to char the sauce for the ultimate slow cooker meal.
Easy Slow Cooked Dr Pepper Baby Back Ribs Recipe
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.
How to Make the BEST Slow Cooked Dr Pepper Baby Back Ribs Recipe
- Ingredients you’ll need to make homemade Slow Cooked Dr Pepper Baby Back Ribs: 2 racks baby back ribs, vegetable oil, Dr Pepper, dry rub (recipe below), prepared barbecue sauce in your favorite flavor.
- Ingredients to make the dry rub: Light brown sugar, kosher salt, chipotle pepper, chili powder, paprika, lemon pepper, granulated garlic, oregano, cumin, black pepper, crushed red pepper flakes, onion powder.
- Please note: This is a homemade dry rub and it is packed with flavor. You can adapt using a prepared dry rub that you enjoy purchased at the grocery store for a timesaver. It’s not only fun but you can truly personalize when making dry rubs from scratch.
- It’s important to liberally season the ribs with the dry rub then carefully place them into the slow cooker wrapping them around the perimeter per the recipe. Turn it on low then the crockpot will do the rest.
- The ribs will be super tender after slow cooking. That’s why I recommend that you allow them time to cool so they don’t fall apart for the final grilling or broiling with the barbecue sauce. You can pop them into the refrigerator to speed up the process.
- I enjoy making these ribs one day in advance so they’re ready to go onto the grill to finish. This is especially helpful when entertaining.
- After slow cooking, you can char them on the grill or using the broiler in your oven. Slather them with a sweet and sweet barbecue sauce then treat your friends and family to a barbecue fest at your own kitchen table.
- Would you like ot make your own sauce? Checkout my recipes for making your own Dr Pepper Barbecue Sauce and Chipotle Peach Grillin’ Sauce to finish the meal.
- 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 in the refrigerator one day in advance.
- Store Slow Cooked Baby Back Ribs chilled in the refrigerator for up to 4 days. Reheat gently in an air fryer, covered with foil in a 350°F oven, microwave or grill being careful not to overcook.
More Ribs and Pork Recipes to Make
- These Braised Mexican Style Pork Ribs are packed with flavor.
- Slow Cooked Country Ribs and Barbecue Beans ladled over a piece of cornbread is a feast.
- Saucy Baby Back Ribs are made in the oven and finished on the grill.
- Slow Cooked Braised Beef Ribs fall apart they’re so tender and succulent.
- Make this Pulled Pork Instant Pot for supper in no time flat.
- This Cranberry Orange Pork Roast is a fall and holiday favorite.
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Slow Cooked Dr Pepper Baby Back Ribs
- 2 6 lb racks baby back ribs
- 2 Tbsp olive or vegetable oil
- 1 cup Dr Pepper
- 1 Tbsp liquid smoke
- 3 cup Dr Pepper barbecue sauce or your favorite flavor (store bought or homemade)
- Dry rub:
- 4 Tbsp brown sugar
- 1 1/2 Tbsp coarse sea salt
- 2 tsp ground chipotle pepper
- 2 tsp smoked or Spanish paprika
- 2 tsp dark chili powder
- 2 tsp cumin
- 2 tsp lemon pepper
- 2 tsp granulated garlic
- 2 tsp oregano
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp onion powder
- To prepare the Ribs: Pat dry ribs. Grab and remove the membrane using a paper towel from the back of the ribs removing it completely. Drizzle with olive oil.
- To make the Dry Rub: In a small bowl, whisk together brown sugar, salt, chipotle pepper, paprika, chili powder, cumin, lemon pepper, granulated garlic, oregano, black pepper, crushed red pepper flakes and onion powder. Rub the ribs on all sides with the 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.
- In a medium bowl, whisk 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. (You can chill them for several minutes to speed up the process, if cooking immediately)
- 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.