Smokey and Sweet, chipotle bbq ribs made in a slow cooker. An easy weeknight meal that the whole family will love.
Hello Friday! Is anyone else so excited that its finally the weekend?!
Fridays mean all good things. I love weekends, I really do. We always splurge on the weekends. It’s almost as though I tell myself that calories don’t count….they don’t right?
So it’s only fair that I bring you one of my most favorite splurge items. Ribs! But not just any ribs, these are slow cooker chipotle bbq ribs….a little sweet, a little spicy, and a whole lot of good.
Have any of you jumped on the soda on your meat wagon? At first I thought it sounded pretty strange….I mean I love a nice cold coke every now and again. But on my ribs? Well I got up the courage to try it this weekend and I am kicking myself for not trying it sooner. Coke…(or Dr. Pepper in this case) was absolutely made for ribs. The sugar from the soda breaks down the meat in the crock pot till the ribs are literally falling off the bone.
Now for a couple little tips.
Use a rib rub! A good quality one! The rule of thumb is a heaping 2 tablespoons of rub seasoning for every pound of ribs. In order for the rub to stick you are going to want to brush the ribs with olive oil lightly. I gave my ribs a nice rub down before I went to bed and let them marinate in the refrigerator overnight.
Good BBQ sauce…it’s a must.
Let the ribs cook low and slow for about 8 hours.
Now for the most important part. If you want sticky sweet, caramelized ribs than you need to finish them off in the oven before serving. It only takes 3-5 minutes but it makes all the difference. I brushed mine with a little extra BBQ sauce for good measure.
These ribs are finger lickin’ good. Enjoy!
- ½ Cup Olive Oil
- Pork Rub
- 8 lbs Baby Back Ribs
- 1 Bottle Good BBQ Sauce (I used Sweet Baby Ray's)
- 3 Cups Dr. Pepper
- 2 Tablespoons Canned Chipotle Peppers in Adobo Sauce
- 2 Garlic Cloves, minced
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Worcheshire Sauce
- 1 Whole Onion, sliced
- Brush ribs on both sides with olive oil. Generously season each side with rib rub. Cover the ribs with foil and refrigerate overnight. In a medium saucepan, combine the bbq sauce (reserve two cups for brushing the ribs later), dr. pepper, chipotle sauce, garlic, brown sugar, and worcheshire sauce. Bring to a boil and then reduce to a simmer for about 15 minutes. Brush the ribs with the reduced sauce and place in the slow cooker, alternating sliced onions in between each layer. Cook on low for 6-8 hours, until the ribs are very tender but not completely falling apart. With a pair of tongs remove the ribs and place on a foil lined baking sheet sprayed with cooking spray. Slather the tops of the ribs with the remaining 2 cups of bbq sauce and broil in the oven on high for 3 -5 minutes or until the sauce has browned.