Looking for a fun summer dinner? Slow Cooker Dr. Pepper Ribs take no time to add to the slow cooker and make for a great easy dinner.
If you haven’t done ribs in the crock pot, you need to put it on your dinner menu ASAP. I’ve done ribs with other cooking methods but for me, the cooking them in the crock pot is not only is the easiest but it also always cooks the ribs to perfection. This is one of those dump and go recipes with little prep!
How to cook ribs in the slow cooker:
- Low and Slow. The low setting is the best to ensure tender ribs
- Remove sinew from the back of ribs BEFORE cooking
- Keep the lid on the entire cooking time
- Add plenty of liquid (this recipe uses Dr. Pepper as the liquid)
You will need:
- Pork Baby Back Ribs, these are packed raw and usually weigh somewhere between 3-4 pounds.
- Dr. Pepper
- Barbecue sauce
- Hickory liquid smoke, this makes the ribs taste like they’ve been in the smoker all day
- Black pepper
- Garlic Powder
Dr. Pepper adds sweetness to the ribs, notice I did not add brown sugar to the recipe, I think that would have been too much sugar.
Time to cook!
The hardest (and grossest) thing about this recipe is removing the sinew from the back of the ribs. It’s a thin piece of tissue that you would think would break down with cooking, but it doesn’t all the way and is not good eats. This piece of tissue is easily removed by taking a knife and loosening an edge of it, then grab hold of that edge and rip it off, if you are lucky it will come off in one piece.
I made ribs for my entire extended family years ago in the oven, not only did I not cook them long enough to get tender, I left that piece on the back of the ribs. I’m really surprised my family let me cook at all for family functions after that.
Add the ribs to the slow cooker. Sprinkle over the garlic powder and black pepper. Pour over the barbecue sauce, Dr. Pepper and liquid smoke.
Cook on LOW for 8 hours, do not open the lid while these cook. They will turn out moist and tender if you leave them be.
Serve these ribs with your favorite sides. My go to is mashed potatoes and a green salad, what is yours? Enjoy!
Slow Cooker Dr. Pepper Ribs
Equipment Needed:
- Slow Cooker Size: 5-quart or larger
Ingredients:
- 4 lbs. rack baby back pork ribs (1 rack is usually about 3-4 pounds, any size that will fit in the slow cooker will work fine.
- ¼ tsp. pepper
- ½ tsp. garlic powder
- 1 tsp. hickory liquid smoke
- 1 cup barbecue sauce (I use Sweet Baby Rays)
- 12 oz. can Dr. Pepper
Instructions:
- Remove the sinew from the ribs (it’s the white slimey thing on the rounded back part of the ribs.) I do this by lifting a edge of it up with a knife, then grabbing it with 2 fingers. If your lucky the entire things will come off in one pull.
- Cut the ribs in to 4 even sections, or in half. Doesn’t matter how you slice it.
- Add to the slow cooker
- Sprinkle over the pepper, garlic powder and add the liquid smoke.
- Drizzle over the barbecue sauce.
- Pour the Dr. Pepper in.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- Serve with additional barbecue sauce if desired
If I put 2 racks in. Do I add any extra dr.pepper? And some told me a 2-litter? Your expertise thanks
Thanks James
You could add a little more, maybe half of a can
Can you use any other soda pop?
Yes, cola or root beer works great.
Because I’m a diabetic can I use diet Dr pepper instead
Yes, I’ve had other use diet sodas and they work fine as long as your used to the flavor.
Do you have to use liquid smoke, I was out and also I had beef ribs would that be ok?
You can leave out the liquid smoke, no problem. I LOVE beef ribs and think this recipe will be great with them.
Can I layer the ribs or can it on,y be 1 layer?
You can layer! Works fine.
Love this recipe.
Thank you so much. Can’t wait to give it a try.
Love this recipe. Tried it a few months ago and it was fantastic! This is one of those meals where your guest/family will say WOW!
Can you use regular pork ribs instead of baby back ribs
Yes, any will work fine.
LOOK’S GREAT CAN’T WAIT TO TRY IT
I’ve always wondered, with this or any raw meat you put into a slow cooker, question: Is it ok to eat the things cooked with the raw meat? Say, sauce, potatoes, carrots, etc.?? Just can’t seem to get why those things are not filled with the Ewwww from raw meat!? HELP, IF YOU CAN. THANK YOU.
Yes, it’s fine. Many stove-top and oven recipes do the same. They all get hot enough to not be raw.
lol obviously the vegetables will be cooked to the same temperature as the meat…which obviously will be cooked through!
Can you use boneless country style ribs instead?
Yes! That will work fine.
Have you ever cooked more than 1 rack of ribs? Or can you?
I have not, but it would work fine! Same cooking time.
Can you use frozen ribs?
If you can get them to fit, I don’t see why not. Keep the lid on the entire cook time.
Can I make this in a roaster so that I can make a larger amount? My crockpot wouldn’t be big enough.
If you have experience cooking in a roaster, I don’t see why not!
Do the ribs have to completely covered with liquid? The video it looks like they are not and want to make sure. Look forward trying this recipe.
It will be fine not completely covered. The slow cooker keeps in the moisture.
Can I cook this on high?
Yes, it will work fine.
These were great! I did about 7.5-8 hours on low and then transferred to a foil lined baking sheet, basted with more bbq sauce, then in the oven at 400 for about 10 minutes. I left out the liquid smoke and added a few dashes of Worsterchire sauce. I would also recommend a good bbq sauce. the $1 bottles are not worth the time! If you can’t make your own, spend a few extra dollars and get a quality sauce. It makes a big difference in the slower cooker I find.
Can you make this with chicken?
Tried these ribs last night they were wonderful and fall off the bone tender.
I really want to try this but im out of the house for 10-12hrs at work. Would your recepies be okay on low for 10hrs then keep warm for 2? Thanks in advance
I think anything really saucy would do fine! Like soups and roasts come to mind. I used to be gone 10 hours too and always used the warm setting for 2 hours, most things do well!