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Festival Foods sells these wonderful extra meaty baby back pork ribs. They are approximately 3lbs per package and have the most tender meat. I bought 2 packs and cooked them in a slow cooker with different BBQ sauce recipes. They were phenomenal! The key is low and low for tender meat. The meat falls right off the bone and melts in your mouth. If you like ribs, you must try these recipes!
Slow Cooker BBQ Dr Pepper Baby Back Ribs
Slow Cooker BBQ Root Beer Baby Back Ribs
Both are finger lickin’ good! And super easy to make with only 5 ingredients each. It’s a reasonably priced meal that will please anyone in your household. Make sure to purchase the EXTRA MEATY ribs. Let’s walk through how to make each recipe.
Slow Cooker BBQ Dr Pepper Baby Back Ribs are sweet and tangy with a rich cola flavor.
Start by seasoning both sides of the ribs with salt and pepper. Then cut the ribs in half and place in the slow cooker. You want to do this, so they fit easier. I found the ribs were too tall for my cover to fully close if I kept the rack of ribs intact and stood it on its side.
Combine the BBQ sauce and Dr Pepper in a small bowl. Pour the sauce over the ribs.
Cover and cook on LOW for 8 hours or until an internal temperature of 190-200 degrees F is reached. Baste the ribs every hour or so with the sauce in the slow cooker.
Turn off the slow cooker and remove the ribs to a serving platter (or serve right out of the slow cooker). Serve warm and enjoy!
The recipe can be found here.
Slow Cooker BBQ Root Beer Baby Back Ribs are sweet and tangy with a hint of molasses. I think these ribs were slightly sweeter than the Dr Pepper ribs.
Start by seasoning both sides of the ribs with salt and pepper. Then cut the ribs in half and place in the slow cooker. You want to do this, so they fit easier. I found the ribs were too tall for my cover to fully close if I kept the rack of ribs intact and stood it on its side.
Combine the BBQ sauce and Root Beer in a small bowl. Reserve ½ cup of the sauce to use later and pour the rest of the sauce over the ribs.
Cover and cook on LOW for 8 hours or until an internal temperature of 190-200 degrees F is reached. Baste the ribs every hour or so with the sauce in the slow cooker.
Turn off the slow cooker and remove the ribs to a serving platter. Brush on the reserved ½ cup of sauce. Or you can brush the sauce on the ribs and serve right out of the slow cooker. Serve warm and enjoy!
The recipe can be found here.
Both recipes hold up well and make great leftovers. If you do have leftovers, I suggest putting in a 9×13 baking dish or aluminum pan and covering with foil, once completely cool. Store in the fridge and reheat in the oven the next day. The Dr Pepper and Root Beer flavor is a bit stronger day 2 but the ribs are still tender and juicy…just as good as day 1! Serve the ribs with any side(s) of your choice.
Happy Cooking!
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