Slow Cooker Dr. Pepper BBQ Ribs are Country Style Pork Ribs, slow cooked in Dr. Pepper, then baked to caramelize the Dr. Pepper BBQ sauce. Only 3 ingredients!
I am what you would call a fair weather winter person. Growing up in the Midwest, it doesn’t seem right to NOT have snow on the ground at Christmastime, but by the time mid-January hits, I am tired of the dreary grey skies and the cold and the white stuff that has now turned a not so pretty white.
I long for long summer days with sunshine and patio sitting and GRILLING.
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My son has been home from college for the last month, and he returns this weekend. I have been letting him get in his dinner requests this week. Yesterday though, I thought I would wing it. I had some boneless country style pork ribs in the freezer, so I defrosted them and decided to have barbecue. My family NEVER argues about barbecue, it’s something I know that everyone will be happy about.
I typically boil my ribs in beer before I grill them. You can find my recipe for those pork ribs HERE. Yesterday though, more white stuff was falling from the winter sky, and I decided dinner would not be getting made on the patio. I tossed the ribs in my slow cooker, and dumped a can of Dr. Pepper over the top.
After they cooked slow all day, becoming so tender I could barely move them to my baking rack, I knew they would be awesome. I transferred them to a rack over a cookie sheet, and brushed them with a combination of BBQ sauce and more Dr. Pepper. The sauce was super yummy! I baked them for 30 minutes to caramelize the sauce, flipping them once and adding more sauce.
They were sensational. I served them with hash browns, cheesy cornbread drop biscuits and sweet corn. My husband said “This is the best dinner you have made in a long time!” (He’s partial to the entire menu, so I had no doubt he would be thrilled!) I love making him and his tummy happy!
Did I mention this recipe only requires three ingredients?
What three ingredients do I need to make these Slow Cooker Dr. Pepper Ribs?
- Boneless Country Style Pork Ribs
- Dr. Pepper Soda (Cherry Dr. Pepper is good, too!)
- Barbecue Sauce
Yep! That’s it! The crock pot does all of the work making them tender then you bake them to caramelize the sauce on them before you eat them. You could also do that step on the grill if you aren’t suffering through a freezing January like we are.
I like to buy the boneless ribs. If you prefer the ones with the bone, they work, too! I prefer pork ribs over beef, as I think they just have so much more meat. Plus, pork is seriously economical!
Place the ribs in your slow cooker, and pour a can of Dr. Pepper over the top.
The lid goes on, and you can either cook them on low all day, or you can cook them on high in half the time.
When they are nice and tender, carefully remove them from the crock pot and place them on a wire rack over a foil covered cookie sheet.
Combine your favorite BBQ sauce with some more Dr. Pepper. We love our Sweet Baby Rays!
Brush BBQ sauce on them and bake them for 15 minutes. Flip them and do the same to the other side.
All set!! Don’t they look amazing?
Don’t want to wait all day?? Make these delicious ribs in your Pressure Cooker/Instant Pot!
If you love Dr. Pepper and you love BBQ Ribs — here are a couple more recipes you need to try!
A Few Other Great Dr. Pepper Recipes:
Let’s Dig in!
- 4.5 pounds boneless country style pork ribs
- 2 cans Dr. Pepper soda, divided
- 3/4 cup BBQ sauce (your favorite, we love our Sweet Baby Ray's!)
Place ribs in the bottom of your slow cooker, pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high.
Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top.
Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Pepper soda.
Carefully remove the ribs from the slow cooker, placing on rack. Brush tops with sauce. Bake for 15 minutes, flip and brush other side. Bake 15 minutes more.
Serve remaining sauce at the table.
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Serving Size:11 ounces
Amount Per Serving:Calories: 1029 Total Fat: 63g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 37g Cholesterol: 327mg Sodium: 619mg Carbohydrates: 28g Fiber: 0g Sugar: 25g Protein: 90g
This recipe has been updated from it’s original post … if you followed this old photo here, you are still in the right place! 🙂