Beer makes batters better, meat more tender, and sauces more flavorful.
Zesty Slow Cooker Dr. Pepper Ribs
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- #18527
Wouldn't you like to be a pepper too? Ribs cooked low and slow in the crockpot with Dr. Pepper are the tenderest and tastiest you'll ever try.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3 pounds beef or pork ribs, separated
2/3 cup Dr. Pepper soda, not diet
2/3 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
1 clove garlic, minced
directions
Place the ribs in the crock pot.
In a bowl, gently mix together the Dr. Pepper, ketchup Worcestershire sauce, oregano, and garlic. Pour over the ribs.
Cover the crock pot and cook on low for 4-6 hours, or until the ribs are tender. Baste the ribs with the sauce as needed to keep them coated.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
624 calories, 44 grams fat, 17 grams carbohydrates, 40 grams protein per serving. This recipe is low in carbs.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
November 1, 2013
I agree with not basting. Keep that steam locked in tight! I also cooked it longer because I wanted to make sure the ribs were good and tender. I probably did 8 hours on low, but my crock pot cooks that way.If the ribs are submerged enough there isn't any need to baste anyway.
July 6, 2013
Basting every 30 minutes not only defeats the purpose of cooking in a crock pot (fix and forget!) but opening the lid each time releases the steam you need to keep the ribs tender. I followed the suggestion of simply letting the ribs simmer in the sauce. I stirred things once about half way through cooking time to make sure everything was evenly coated. The ribs were tender and the Dr. Pepper sauce is really tasty!