Just 5 ingredients! Almost 0 prep time! Crockpot country ribs cook low and slow all day long to fall apart, butter tender, mouthwatering perfection. The sauce is classic sweet heat with the unique flavor of Dr Pepper.
1tablespoonchile powderYou may need less!!! I used New Mexico Chile powder ... see tips
salt and pepper
Spray inside of crock with nonstick cooking spray.
Add the country style pork ribs.
Rub in the salt, pepper, and chile powder.
Pour on the bbq sauce and the Dr Pepper.
Set on low and cook for 8 hours.
Storage:Make in Advance: Mix all of the ingredients together and refrigerate for up to a day. If you leave the Dr Pepper out, you can freeze the seasoned, sauced ribs for up to three months.Thaw the frozen pork in the refrigerator. Then, put everything in the crock pot (add the Dr Pepper if omitted) and cook!Storing Leftovers: Crockpot country ribs will keep in the refrigerator for four days, or in the freezer for three months.To store, place ribs into an airtight container or freezer-safe bag. The best way to prevent freezer burn is to use a vacuum sealer if you have one.Tips:
For best results add layers of flavor. Rub the seasonings into the meat, then add the sauces. After the meat is done brush on some of the sauce from the slow cooker before serving.
Use Coke, root beer, or ginger ale instead of Dr Pepper.
Always spray the crock with nonstick spray for easy clean up.
You can cook this for 4 to 6 hours on high if you are in a hurry but they are really better for 8 to 10 hours on low.
These make great sandwiches for game day - just put one in a hoagie roll and add a topping of grilled onions and peppers and/or coleslaw.
For even more Dr Pepper flavor use Dr Pepper BBQ sauce.
I use New Mexico Chile powder that I got in Santa Fe. It's a specialty product. Chile powder can vary in heat and flavor so be cautious in how much you use.