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.
Slow Cooker Dr. Pepper Ribs
- 4 lb. 1.8 kg Baby Back ribs, cut into sections
- 1 large onion chopped
- 1/4 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!