Julie Clark
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Crockpot Ribs
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These Crockpot Ribs are slow-cooked in Pepsi for incredible flavor, and finished in the oven with a rich molasses, apple cider vinegar, and chili sauce glaze.
If you’re looking for ribs that are melt-in-your-mouth tender with a sweet and tangy glaze, these Crockpot Ribs are the answer. The secret to their irresistible texture? Slow-cooking in Pepsi, which adds a subtle caramel flavor and keeps the meat juicy.
This recipe offers a different take from our popular oven-baked ribs that finish on the grill. Here, the crockpot does most of the work, making the bbq ribs a hands-off option perfect for busy days. They get a quick finish in the oven for a sticky, deliciously browned exterior.
Why use a crockpot for ribs?
This slow cooker ribs recipe offers a hands-off cooking method that ensures the meat becomes incredibly tender. Slow-cooking keeps the ribs moist and juicy.
The low and slow heat breaks down the fat in the ribs, helping the ribs be fall-off the bone tender. Plus, it’s an easy way to prepare ribs ahead of time, leaving just a quick finish in the oven to get that perfect caramelized glaze.
You may also love our crockpot chicken tacos and crockpot chicken wings!
Ingredients for Crockpot Ribs
- Ribs. Baby back ribs or full spare ribs will work, but cooking time may vary since baby back are smaller and have less fat. They won’t take as long to cook. Country-style ribs would work, too.
- Pepsi. Pepsi adds flavor to the ribs while they slow cook.
- Onions. These also add flavor!
- BBQ Sauce. Our homemade barbecue glaze is molasses, apple cider vinegar and chili sauce, the pork rib marinade that we just can’t stay away from. It’s so good, but if you’d like use your favorite barbecue sauce instead.
First, remove the rib membrane.
Prep the ribs by removing the membrane (silver skin) from the rack of ribs. Slide a knife under the membrane on the back of the small end of the ribs, then grab onto the membrane and pull. Some come off easier than others.
This membrane is tough to eat, so removing it keeps every bite tender.
How to Make Crockpot Ribs
- Cut each rack of ribs into 4 sections.
- Place the sliced onion in the bottom of a large slow cooker (use a slow cooker liner for easy clean-up). Place the ribs on top. Pour the Pepsi over the ribs.
- In a bowl, whisk together the chili sauce, molasses and vinegar. Pour this over the pork.
- Cover and cook on high for 4 hours or low for 8 hours.
- Preheat the oven to 375ºF. Remove the ribs from the crockpot and place them on a baking sheet. Brush with extra barbecue sauce if desired.
- Bake for 10-15 minutes, until the sauce on the ribs is bubbling slightly and the edges look slightly crisp.
What’s the internal temperature for fully cooked pork ribs?
The internal temperature for fully cooked pork ribs should be between 190°F and 203°F. This temperature range ensures that the ribs are tender and the collagen in the meat has broken down enough for that perfect, fall-off-the-bone texture.
Although ribs are safe to eat at 145°, they won’t be as tender at that lower temperature. For the best slow cooker ribs, aim for the higher range.
Recipe Variations
Looking for something a little different than this crockpot ribs recipe?
- Switch the sauce. Try a buffalo sauce, garlic parmesan sauce or even an Asian inspired sauce.
- Use a dry rub. A classic bbq spice rub would be delicious!
- Switch the liquid. Try Dr. Pepper, apple juice or root beer.
And you may like our Instant Pot Ribs or Blueberry BBQ Ribs.
What side dishes go with ribs?
Try one of these picnic favorites with your crock pot ribs:
Crockpot Ribs
These Crockpot Ribs are slow-cooked in Pepsi for incredible flavor, and finished in the oven with a rich molasses, apple cider vinegar, and chili sauce glaze.
Servings 8
Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Ingredients
- 2 racks of pork spare ribs
- 1 medium white onion sliced
- 2 cups Pepsi
- 1 cup chili sauce
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- salt and black pepper to taste
Instructions
- Prep the ribs by removing the membrane from the rack of ribs. Slide a knife under the membrane on the back of the small end of the ribs, then hold a paper towel and grab onto the membrane and pull. Discard the membrane. 2 racks of pork spare ribs
- Cut each rack of ribs into 4 sections.
- Place the sliced onion in the bottom of a large slow cooker. Place the ribs on top. Pour the Pepsi over the ribs. 1 medium white onion, 2 cups Pepsi
- In a bowl, whisk together the chili sauce, molasses and vinegar. Pour this over the pork.
- Cover and cook on high for 4 hours or low for 8 hours.
- Preheat the oven to 375ºF. Remove the ribs from the crockpot and place them on a baking sheet. Brush with extra barbecue sauce if desired.
- Bake for 10-15 minutes, until the sauce on the ribs is bubbling slightly and the edges look slightly crisp.
Notes
- Baby rack ribs might take an hour less to cook.
- Fully cooked, tender pork ribs should reach an internal temperature of between 190°F and 205°F.
- Store rib leftovers in an airtight container in the fridge for up to 3 days. Or wrap with aluminum foil.
- You can also place the ribs under the broiler on low for 3-4 minutes to caramelize the sauce.
- Refer to the article above for more tips and tricks. The calories shown are based on the ribs being cut into 8 pieces, with 1 serving being 1 piece of rib. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 721kcal | Carbohydrates: 22g | Protein: 36g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 649mg | Potassium: 857mg | Fiber: 1g | Sugar: 18g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg
