Equipment
Ingredients
- 2 cups Dr. Pepper
- ¾ cup ketchup
- 3 tablespoons honey or 4 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon fresh garlic minced
- 1 teaspoon hot sauce
Crock Pot Ribs
- 3 pounds baby back ribs
- ½ teaspoon fresh ground black pepper
Instructions
For the Sauce
- Whisk all ingredients together in a bowl. Serve at room temperature or make ahead and store in the refrigerator for up to 2 weeks.
For the Ribs
- Use a knife to slice into the membrane~the white part on the underside/bone side of the ribs.
- Remove the membrane. This is pretty easy ~ just pull and try to get it all in one swoop. You can use a moistened paper towel to help with grip.
- Place ribs into crock pot cutting apart if necessary so they fit. If you are layering pour Dr. Pepper Barbecue sauce over each layer and brush to cover all the meaty portions of your ribs.
- Cook at HIGH setting for 4 hours or LOW setting for 8 hours adding more barbecue sauce for the last one hour of cooking.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Serving: 8ounces | Calories: 442kcal | Carbohydrates: 26g | Protein: 28g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 816mg | Potassium: 447mg | Fiber: 1g | Sugar: 24g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
Servings: 6 people
Calories: 442kcal