Sweet Baby Ray's Slow-Cooker Ribs

Never in your wildest dreams would you ever believe that ribs this good could come from a slow cooker! Cooked in Dr. Pepper and slathered with Sweet Baby Ray's sauce, these might be the best ribs we've ever eaten!

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Step 1 - Gather Ingredients

1 rack of Baby Back pork ribs
28 oz. bottle of Sweet Baby Ray's Original Barbecue Sauce (divided)
12 oz. bottle/can of Dr. Pepper
1 to 1&½ tbsp. paprika
1&½ tbsp. brown sugar
1 tsp. garlic salt
½ tsp. pepper

Step 2 - Add to Slow-Cooker

Create your rub by mixing all of the dry ingredients in a bow. Cover both sides of the ribs completely with the dry rub and then place bones down in a crock pot or slow cooker - you may have to adjust the amount depending upon the size of your rack of ribs. Use enough to cover the entire surface area. (Don't add the Dr. Pepper yet.) Place the lid on the slow cooker and turn the heat to high for 30 minutes.

Step 3 - Add Dr. Pepper

Turn the heat down to low, remove the lid and pour 1 bottle/can of Dr. Pepper over the ribs. Then squeeze enough Sweet Baby Ray's BBQ sauce to completely cover the rack of ribs - about 2/3 of the bottle. Replace the lid and cook on low for 6 ½ hours.

Turn oven broiler on high. Turn off slow cooker and unplug. Using tongs or a large slotted spoon, carefully remove ribs from and place them on a foil-lined baking sheet. Discard juice from slow cooker. Coat/cover the ribs generously with the remaining Sweet Baby Ray's BBQ sauce. Place them under the broiler for about 3-5 minutes, or long enough to create a nice crisp outer layer and to help carmelize the sauce. Watch carefully not to char or burn!

Step 4 - Final

Place them under the broiler for about 3-5 minutes, or long enough to create a nice crisp outer layer and to help carmelize the sauce. Watch carefully not to char or burn!

Remove the ribs from the oven. Using a large knife or sharp cleaver, slice ribs into groups of two bones and serve. The Dr. Pepper keeps them from drying out.