Slow Cooker Dr. Pepper Ribs

These slow cooker Dr. Pepper ribs are cooked low and slow in spices and Dr. Pepper to the best ribs that are tender and you’ll want to sink your teeth into. Slather the ribs with BBQ sauce mixed with Dr. Pepper for the ultimate easy finger-licking ribs!

 

*This is a sponsored post in partnership with the Iowa Pork Producers Association. All thoughts and opinions are my own.

Why We Love Slow Cooker Dr. Pepper Ribs

• Tender Ribs Every Time–  This easy recipe with simple ingredients produces ribs that fall off the bone, are juicy and have the best flavor.
• Packed Full Of Protein– Ribs are pretty high in protein which makes them both a delicious main dish and a great way to give your family a protein boost.
• Make Delicious Ribs Year Round–  Using the slow cooker on long summer days can help keep the heat out of the house. You can also use this same great recipe for game day and tailgating, Father’s Day or any time for the entire family.
• Supporting US Farmers– 1/3 of the pork consumed in the US is raised in Iowa. When you purchase ribs at your local grocery store within the US, you are supporting small family farms, many of which are in Iowa and most are within the US.

Ingredients For Slow Cooker Dr. Pepper Ribs

• baby back ribs also called pork back ribs
• garlic powder
• onion powder
• paprika
• black pepper
• salt
• Dr. Pepper store brand Dr. Pepper or similarly flavored soda is also ok.
• BBQ Sauce I used Sweet Baby Rays, but you can use your favorite bbq sauce.

How To Make Slow Cooker Dr. Pepper Ribs

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.

2. In a small bowl mix together garlic powder, onion powder, paprika, salt and pepper to make the dry rub.
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 in the crock pot.

5. Turn on the oven to broil. Place the ribs on an aluminum foil lined baking sheet, but save the cooking liquid from the bottom of the slow cooker. Mix together one half cup of the liquid from the slow cooker with one cup of BBQ sauce until well mixed.

6. 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 additional barbecue sauce on top of the ribs and enjoy.

What Is The Membrane (Silver Skin) On Ribs?

The membrane that runs down the back of the ribs is a thin, white colored membrane that is both strong and somewhat see-through.

This membrane is also called sometimes the “silver skin” as sometimes the white membrane can look shiny and silver in color.

Do I Have To Remove The Membrane From The Ribs?

I recommend removing the membrane as it stays tough even after being cooked. The ribs can be tender and delicious, but the membrane will be tough and chewy.

This means you’ll hit a tough bite in the middle of enjoying tender ribs which is simply unpleasant. I strongly recommend removing the membrane before cooking the ribs.

Some butchers will remove the membrane for you, but these ribs are usually labeled and cost a little more.

Most grocery stores will package ribs with the membrane still attached.

How Do I Know When The Ribs Are Done Cooking?

For safety, all pork ribs need to be cooked until at least 160 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.  When slow cooking this rib recipe, my ribs ranged between 180-190 degrees when they were falling off the bone. See more about cooking temperatures of different cuts of pork including ribs here.

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.

How Many People Will A Rack Of Ribs Serve?

One full rack of ribs will make about 3-4 servings. This does depend on how many other sides you have, and how much your family chows down on ribs!

Can I Make More Than Two Rack Of Ribs In The Slow Cooker?

I have successfully fit two racks of ribs in the same slow cooker by slicing them into two pieces each and still made juicy ribs, no issues. Both sets of ribs came out tender when cooking for 6-7 hours. You will need to double the amount of spices in the recipe to cook two racks of ribs and increase the liquid to two full cups of Dr. Pepper.

To make more than two racks of ribs in the same slow cooker, you will need a very large slow cooker or multiple slow cookers. I have not tried making more than two racks of ribs in the same slow cooker.

Can I Use My Own Favorite Dry Rub With This Recipe?

Sure, you can try and use your own favorite spice rub on these ribs instead of what I have suggested, though it will give the ribs a different flavor I would suggest using three to four teaspoons of spice rub in this recipe in place of all the spices listed.

How Long Will These Ribs Last?

Store ribs in an airtight container in the refrigerator. Expect that the ribs will last for about three days.

Can I Freeze Leftover Slow Cooker Ribs?

I don’t recommend freezing cooked ribs on the bone. leftover ribs on the bone don’t tend to reheat easily. These ribs are already falling off the bone so freezing them tends to get tricky fast.

Instead, I recommend just taking a fork to pull the meat away from the bone. Remove the bones and any extremely fatty pieces, then place the rib meat in a freezer zip-top bag. Leftovers can then be reheated as pulled pork for sandwiches, wraps, on top of salads, and more!