Slow Cooker Dr. Pepper Ribs

Slow cooker ribs on a plate covered with Dr Pepper bbq sauce.

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Slow Cooker Dr. Pepper Ribs

These Crockpot Dr. Pepper Ribs are fall-off-the-bone tender with a sweet, smoky glaze and BBQ flavor. Pork ribs slow cook in Dr. Pepper with a brown sugar spice rub, then get glazed with tangy barbecue sauce and broiled until caramelized. This is an easy slow cooker recipe.

Prep Time15

Cook Time8

Total Time8 15

Course: dinner, Main Course

Cuisine: American

Keyword: dr. pepper ribs, slow cooker ribs

Servings: servings

Author: Dahn Boquist

Equipment

Slow Cooker

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

Choose your cut: Baby back ribs are smaller and extra tender, while St. Louis-style ribs offer more meat and richer flavor.

Remove the membrane: If it’s still attached to the back of the ribs, peel it off for a better bite and more even seasoning.

Broil for finish: That quick blast in the oven adds a caramelized glaze. Just keep a close eye so it doesn’t burn.

Store and reheat: Store extra sauce separately and warm ribs in a 300°F oven, covered, until hot and juicy again.

Make it a meal: These ribs go great with creamy coleslaw, tangy macaroni salad, or grilled corn on the cob.

Nutrition