Slow Cooker Dr. Pepper BBQ Rib Bites

Prep Time:15

Cook Time:7

Total Time:7 15

Step 1: Season the rib bites - Place the rib pieces in a large bowl or on a tray. Sprinkle the salt, black pepper, smoked paprika, and garlic powder evenly over the meat. Toss everything together so the seasoning coats each piece well.
Step 2: Sear the ribs - Heat the oil in a large skillet over medium high heat. Add the rib bites in batches so the pan is not crowded. Sear them for a few minutes on each side until browned. This step adds flavor and gives the ribs a richer texture once they finish cooking.
Step 3: Transfer to the slow cooker - Place the browned rib bites into the slow cooker. Spread them out evenly so they cook evenly in the sauce.
Step 4: Make the sauce - In a medium bowl whisk together the barbecue sauce, Dr. Pepper, brown sugar, Worcestershire sauce, and apple cider vinegar until smooth. This mixture will slowly cook down into a thick sticky glaze.
Step 5: Pour sauce over ribs - Pour the prepared sauce over the rib bites in the slow cooker. Stir gently to make sure every piece is coated.
Step 6: Slow cook until tender - Cover and cook on low for six to seven hours. During this time the ribs will become extremely tender while soaking up all that sweet smoky flavor.
Step 7: Thicken the sauce - For the last thirty minutes remove the slow cooker lid. This allows the sauce to reduce and thicken into a rich glaze that clings to the rib bites. Once the sauce is thick and glossy they are ready to serve.

Beef ribs instead of pork: Beef rib meat works beautifully in this recipe and creates a slightly richer flavor.
Coke instead of Dr. Pepper: Coke provides similar sweetness but with a slightly lighter spice profile.
Honey instead of brown sugar: Honey creates a smoother sweetness while still helping the sauce thicken.

Spicy rib bites: Add a pinch of cayenne pepper or chili flakes to the sauce for a little heat.
Caramelized finish: After slow cooking place the rib bites under the broiler for a few minutes to create crisp edges.
BBQ rib sandwiches: Shred the cooked meat and pile it onto toasted sandwich buns.

Do not skip the sear: Browning the ribs first adds deeper flavor and keeps the meat from tasting flat.
Cook low and slow: The longer cooking time allows the connective tissue to break down which makes the ribs incredibly tender.
Let the sauce thicken: Removing the lid during the final cooking stage helps the sauce turn into that thick sticky glaze.
Use a good barbecue sauce: Since it is the base of the flavor choose one you really enjoy.
Reduce sauce for extra glaze: If you want an even thicker coating you can simmer the sauce briefly in a saucepan before serving.

Classic barbecue plate: Serve with coleslaw, baked beans, and cornbread for a full comfort meal.
Game day platter: Pair the rib bites with wings, potato wedges, and dipping sauces.
Loaded rice bowls: Spoon the rib bites and sauce over fluffy white rice with roasted vegetables.
Slider sandwiches: Pile the meat onto small buns with pickles for easy party sliders.

Refrigerate leftovers: Store in an airtight container in the refrigerator for up to four days.
Freeze for later: These rib bites freeze well for up to two months.
Reheat gently: Warm them on the stove or in the microwave with a splash of water or sauce to keep them moist.
Make ahead option: You can prepare the sauce and season the ribs a day ahead to make cooking day even easier.

Servings: servings