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.