Dr. Pepper Crock Pot Ribs

4.99 from 58 votes

These Dr Pepper Crock Pot Ribs are oh-so-tasty and easy to make! They cook low and slow in the Crock Pot for eight hours, leaving you with an uber-tender main. Pair these ribs with your favorite sides like mashed potatoes and coleslaw for a filling meal.

Prep Time5

Cook Time8

Total Time8 5

Course: Main

Cuisine: American

Servings: people

Calories: 532kcal

Author: Brianna May

Equipment

Ingredients

2 Tablespoons smoked paprika*
2 Tablespoons chili powder
1 Tablespoon garlic powder
1 Tablespoon Morton kosher salt*
1 teaspoon pepper
3-4 pounds of boneless country-style ribs, see note if using baby back*
1 can Dr. Pepper, separated*
¼ cup apple cider vinegar
? cup barbecue sauce

Instructions

In a small bowl, combine the paprika, chili powder, garlic powder, salt, and pepper. Rub the spices all over the surface of the ribs.
2 Tablespoons smoked paprika*, 2 Tablespoons chili powder, 1 Tablespoon garlic powder, 1 Tablespoon Morton kosher salt*, 1 teaspoon pepper
Pour 1 ¼ cup of the Dr. Pepper and the apple cider vinegar into the slow cooker. Place the ribs on top of the soda.
1 can Dr. Pepper, separated*, ¼ cup apple cider vinegar, 3-4 pounds of boneless country-style ribs, see note if using baby back*
Cook on low for 7-8 hours or until the meat is falling apart. The meat should register 190-200 degrees.
While the ribs are cooking, combine the rest of the soda and the barbecue sauce in a small bowl. Refrigerate until the ribs are done.
? cup barbecue sauce
Once the ribs are done, line a baking sheet with foil and grease lightly with cooking spray or use a wire rack. Gently place the ribs on the baking sheet without removing the dry rub. Brush generously with the barbecue sauce mixture.
Broil for 2-3 minutes or until the sauce is bubbling and begins to darken.

Notes

Smoked Paprika: I do not recommend substituting regular paprika for smoked paprika in this Dr Pepper Crock Pot ribs recipe. It does not have the same flavor.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Ribs: If you prefer, you can substitute the country-style pork ribs for baby back. Be sure to remove the silverskin and cut the rack into about 4 pieces so it will fit in the slow cooker with this swap. I have not tested this recipe with beef ribs, so I am unsure about the cooking time for a Dr Pepper beef ribs Crock Pot recipe.
Cook low and slow. The key to great Dr Pepper Crock Pot ribs is cooking them low and slow. This method allows the slow cooker Dr Pepper BBQ ribs to really tenderize and absorb the flavors.
Broil at the end. I don’t recommend skipping this Dr Pepper ribs in oven step, as it allows the sugars to caramelize, adding tons of flavor!
Don’t skip the dry rub. Since there is no Dr Pepper ribs marinade for this recipe, a lot of the flavor will come from the dry rub. Ensure you take a few minutes to add the spice mixture to the ribs before they go in the Crock Pot.
Use your favorite BBQ sauce. You can use whatever you have on hand for this crockpot Dr Pepper ribs recipe, including Sweet Baby Ray's or your preferred brand. If you have extra BBQ sauce from another recipe, you can use that as well just ensure you mix it with part of the soda.

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