Crockpot Dr Pepper Ribs

Fall-apart tender Crockpot Dr Pepper Ribs, coated in sweet barbecue sauce and finished in the oven or on the grill.

Course Main Course

Cuisine American, Southern

Keyword crockpot-dr-pepper-ribs, slow-cooked-dr-pepper-baby-back-ribs

Prep Time 10

Cook Time 7

Stand time 5

Total Time 7 15

Servings servings

Calories 690kcal

Author Melissa Sperka

Ingredients

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

Instructions

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.
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 size crock pot with cooking spray. (You can also use a slow cooker liner) 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. Lock the lid in place.
Cook on low for 7-8 hours or until fork tender and easily pierced with a butter knife. 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 slicing and serving with extra sauce.
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 with extra sauce.

Notes

Barbecue Sauce - You can use your favorite bbq sauce for these tender ribs. Store-bought sweet and spicy, hickory, or honey barbecue sauce.
Dry Rub Shortcut - My homemade dry rub is packed with flavor. You can adapt using a prepared dry rub that you enjoy purchased at the grocery store for a timesaver. Applewood Rub by McCormick, Smokehouse Maple, Barbecue Magic OR any of your favorite dry rub combinations.
Be Generous with Spices - 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.
Cool Before Charring -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.
Homemade Barbecue Sauce - Checkout my recipes for making your own Dr Pepper Barbecue Sauce and Chipotle Peach Grillin' Sauce to finish the meal.
Crock Pot Ribs - Slow cooking results in juicy ribs that are very tender, so handle them carefully. Remove them to a pan and cool uncovered before transferring to the oven or grill.

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