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Fall-apart tender ribs, dripping with sticky-sweet glaze. That’s what’s waiting at the end of your slow cooker shift. These Crockpot Dr. Pepper Ribs are low effort and have a delicious, barbecue flavor.
A brown sugar rub and a can of Dr. Pepper gives it a sweet spice, and the final broil locks in that caramelized crust.
No smoker, no grill, no babysitting the oven. Just pork ribs that taste like weekend BBQ on a Tuesday night.
Here’s Why This Slow Cooker Rib Recipe Works
Hands-off cooking: The crock pot turns tough pork ribs into juicy, fall-off-the-bone meat while you go about your day.
Big flavor, simple ingredients: A rub of smoked paprika, garlic powder, and brown sugar lays the groundwork, and the Dr. Pepper glaze kicks it up.
Customizable sauce: Use your go-to barbecue sauce or make it spicy, smoky, or sweet to suit your taste.
That final broil: Just a few minutes in the oven delivers that sticky, caramelized glaze you’d expect from the grill.
Want a quicker rib fix? Our Instant Pot Ribs deliver the same fall-off-the-bone goodness in a fraction of the time.
Recipe Tips
Remove the membrane: This helps the seasoning penetrate and ensures tender ribs, not chewy ones.
Pick your ribs: Baby back ribs cook a little faster and stay extra tender, while St. Louis-style ribs bring more flavor and chew.
The broil: That final blast in the oven adds texture and deepens the flavor of the glaze.
Make it your own: Swap in a spicy BBQ sauce, add chipotle powder to the rub, or mix a splash of apple cider vinegar into the glaze for extra tang.
Use a liner: For easier cleanup, line your slow cooker with a disposable liner.
Craving more heat? Try our Sweet and Spicy Pork Ribs for a bold, fiery twist on classic BBQ.
Bring on the Sticky, Saucy Ribs
These Crockpot Dr. Pepper Ribs pack BBQ flavor into an easy, weeknight-friendly recipe. Sweet, smoky, and fall-off-the-bone tender, they’re made for game days, family dinners, or anytime you want ribs without firing up the grill.
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Slow Cooker Dr. Pepper Ribs
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Equipment
Ingredients
For the Ribs:
- 3 to 4 pounds baby back ribs , or St. Louis-style ribs
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 ¼ teaspoons salt
- ½ teaspoon ground black pepper
- 1 (12 ounce) can Dr. Pepper
For the Sauce:
- 1 cup BBQ sauce, your favorite brand or homemade
- ⅓ cup Dr. Pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
Instructions
Prep the Ribs
- If there’s a thin, silvery layer running across the back (the membrane), slide a knife under one end to loosen it, then grab it with a paper towel and pull it off. Some ribs are sold with the membrane already removed, so you might not need to do anything.
- Mix all dry rub ingredients in a bowl: brown sugar, paprika, garlic powder, onion powder, salt, pepper.
- Rub the mixture generously over both sides of the ribs.
Load the Slow Cooker
- Cut the ribs into 3-4 sections to fit them into your slow cooker. Pour the Dr. Pepper over the ribs. Cover and cook on low for 7–8 hours or high for 3½–4 hours
Make the Sauce
- In a saucepan, combine BBQ sauce, Dr. Pepper, Worcestershire, vinegar, brown sugar, and garlic powder.
- Simmer on medium heat for about 10 minutes, stirring occasionally, until thickened slightly.
Glaze and Broil (Optional but Recommended)
- Carefully transfer the ribs to a baking sheet lined with foil. Brush generously with the sauce.
- Broil on high for 3–5 minutes until caramelized and sticky. Keep an eye on them so they don’t burn. Brush with more sauce after broiling if you like them extra saucy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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