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4.6 from 15 votes

Slow Cooker Dr. Pepper Ribs

These fall off the bone Dr. Pepper ribs in the crock pot are so tender and flavorful. These pork baby back ribs simply melt in your mouth!

Prep Time
32 mins
Additional Time
6 hrs 3 mins
Total Time
6 hrs 35 mins
Servings: 3 Servings
Calories: 608 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 3 pounds baby back ribs also called pork back ribs, anywhere from 2-4 pounds per rack works well
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 ½ cups Dr. Pepper store brand Dr. Pepper or similarly flavored soda is also ok
  • 1 cup BBQ sauce I used Sweet Baby Rays, but you can use your favorite.

Instructions

    Cup of Yum
  1. Remove the ribs from the packaging and place ribs onto a large cutting board with the bone side up, patting it dry with paper towels. Flip the ribs bone side up and remove the thin membrane from the back of the ribs carefully, but with a little force. See notes.
  2. In a small bowl mix together garlic powder, onion powder, paprika, salt and pepper.
  3. Slice the ribs into two or three pieces by slicing between the bones to fit in the slow cooker. Spread half of the spice mix on the ribs. Flip the ribs and rub with the rest of the spice mix.
  4. Turn a 6 quart slow cooker on to low. Place the ribs bone side up in the bottom of your slow cooker and pour the Dr.Pepper down around the sides of the slow cooker.. Close the lid and cook the ribs for 6-7 hours. The ribs will be tender falling off the bone when finished cooking.
  5. Turn on the oven to broil. Place the ribs on an aluminum foil lined pan but save the cooking liquid from the bottom of the slow cooker.
  6. Mix together one half cup of the liquid from the slowcooker with one cup of BBQ sauce until well mixed. Brush the Dr. Pepper BBQ sauce on the ribs very generously on both sides, using at least half of the sauce.
  7. Broil in the oven for 3-4 minutes, just enough to make the sauce begin to caramelize. Flip the ribs so they are bone-side up, then slice between the bones into pieces. Serve with the extra BBQ sauce as desired and enjoy.

Notes

  • The membrane, also called the silver skin, is a tough but thin white piece that runs along the bone side of the ribs. Some butchers remove the membrane for you, but in most grocery stores the membrane is still attached to the ribs. If left on the ribs the membrane won’t have a good texture and will be really tough, so it is important to remove it. A butter knife can be used to loosen the membrane when slid underneath if you have trouble removing it.
  • The membrane, also called the silver skin, is a tough but thin white piece that runs along the bone side of the ribs. Some butchers remove the membrane for you, but in most grocery stores the membrane is still attached to the ribs. If left on the ribs the membrane won’t have a good texture and will be really tough, so it is important to remove it. A butter knife can be used to loosen the membrane when slid underneath if you have trouble removing it.
  • For safety, all pork ribs need to be cooked until at least 165 degrees to be safely eaten. Ribs however need to be cooked longer and to a higher temperature to be tender so they are falling off the bone.
  • My ribs when testing ranged between 180-190 degrees when they were falling off the bone.
  • You can also use the bend test to tell if your ribs are done. When you hold the ribs with a pair of tongs, the end not being held by the tongs should bend towards the ground. Ribs will also begin to split in between each bone as you hold it with tongs when they are tender.
  • I was able to fit up to two racks of ribs in my 6 quart slow cooker successfully and they were deliciously cooked on low using these same instructions but doubling the spices and using 2 cups of Dr. Pepper.
  • If you have more than two racks of ribs I recommend using a second slow cooker.
  •  

Nutrition Information

Calories 608kcal (30%) Carbohydrates 44g (15%) Protein 37g (74%) Fat 32g (49%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 13g Trans Fat 0.3g Cholesterol 131mg (44%) Sodium 1700mg (71%) Potassium 661mg (19%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 230IU (5%) Vitamin C 2mg (2%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Servings

Amount Per Serving

Calories 608

% Daily Value*

Calories 608kcal 30%
Carbohydrates 44g 15%
Protein 37g 74%
Fat 32g 49%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 13g 65%
Trans Fat 0.3g 15%
Cholesterol 131mg 44%
Sodium 1700mg 71%
Potassium 661mg 14%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 230IU 5%
Vitamin C 2mg 2%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.