When the weather turns chilly, my slow cooker becomes my best friend. It’s such an easy way of making a delicious meal during the busy holiday season and knowing that a hot, tasty supper is waiting for my family at the end of the day is such a treat.
I have a few favourite slow cooker creations, but I love whipping up new recipes too! So after the first heavy snowfall hit Saskatchewan, I decided to alter my incredibly delicious barbequed Dr. Pepper Ribs recipe for the slow cooker by combining it with the easy and delicious looking Slow-Cooker BBQ Short Ribs recipe I found on the Kraft What’s Cooking website.
- 4 lb. (1.8 kg) Baby Back ribs, cut into sections
- 1 large onion, chopped
- ¼ cup flour
- 1 cup Kraft Extra Rich BBQ Sauce
- 1 cup Dr. Pepper
- Layer ribs in slow cooker and top with chopped onions.
- Whisk flour, Kraft BBQ Sauce and Dr. Pepper together until combined.
- Pour mixture over ribs.
- Cook on Low for 6 to 8 hours (or on High for 4 hours).
- Stir gently until evenly coated.
These ribs are fall-off-the-bone tender and bursting with flavour. I have to admit, I loved the tanginess of the Kraft Extra Rich BBQ Sauce so much that I even added a little more to the sauce at the end of cooking. The barbeque sauce thickens as it cools, but it can also be thickened to the desired consistency by whisking a mix of cornstarch and water into the liquid if desired.
When it comes to slow-cooker pork recipes, this one is my family’s new favourites. I am so happy to have a way to enjoy these tender, meaty ribs all year long. With just a few ingredients and my trusty slow cooker, any day can be a ribfest in our house, even in the middle of winter. Try them out yourself and see what you think!