Description
Tender and flavorful country style pork ribs slow-cooked in Dr. Pepper soda, then finished in the oven with a smoky, garlicky BBQ sauce for a deliciously sticky glaze. This recipe yields perfectly juicy ribs with a unique sweet and smoky taste, perfect for a hearty meal.
Ingredients
Scale
Ribs
- 4.5 pounds country style pork ribs
- 1 can (12 ounces) Dr. Pepper soda (for slow cooking)
- 1/2 cup Dr. Pepper soda (for sauce)
Sauce
- 3/4 cup BBQ sauce
- 2 teaspoons liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
Instructions
- Slow Cook the Ribs: In the slow cooker, pour 1 can of Dr. Pepper soda over the ribs to create a flavorful braising liquid. Cover and cook on low for about 7 hours or on high for about 4 hours, allowing the ribs to become tender.
- Prepare Oven and Rack: Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil to catch drips. Place a wire rack on top of the baking sheet to elevate the ribs for even baking.
- Make the BBQ Glaze: In a bowl, stir together the BBQ sauce, liquid smoke, garlic powder, black pepper, and 1/2 cup of Dr. Pepper soda. This will be used to brush the ribs before baking, adding a rich smoky flavor.
- Transfer and Glaze: Remove the ribs from the slow cooker and place them on the wire rack. Brush the ribs generously with the prepared BBQ glaze.
- Bake the Ribs: Bake the ribs in the preheated oven for 15 minutes, allowing the sauce to caramelize. Carefully flip the ribs, brush again with the sauce, and bake for an additional 15 minutes to develop a sticky, flavorful coating.
- Serve: Remove the ribs from the oven and serve hot, accompanied by any remaining BBQ glaze for dipping or extra flavor.
Notes
- Using Dr. Pepper in the slow cooker helps tenderize the ribs and infuses them with a unique sweet flavor.
- Cooking the ribs low and slow before finishing in the oven ensures tenderness and a crispy glaze.
- Be sure to line your baking sheet to make cleanup easier due to sticky sauces.
- You can adjust the amount of liquid smoke based on your preference for smokiness.
- Leftover ribs can be stored in the refrigerator for up to 3 days.
