Ingredients

• 2 racks (about 4 lbs / 1.8 kg) baby back ribs, membrane removed
• 2 tbsp olive oil
• 1½ cups Dr Pepper (regular, not diet—sugar is key!)
• ½ cup low-sodium soy sauce or tamari
• ¼ cup apple cider vinegar
• 3 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp onion powder
• ½ tsp black pepper
• Optional: 1–2 tsp liquid smoke (for extra depth)

Instructions

Prep ribs: Pat dry. Cut into individual ribs or leave as racks. Season lightly with salt.
Sear (optional): Heat oil in large skillet over medium-high. Sear ribs 2–3 min per side for color. Transfer to slow cooker or Dutch oven.
Simmer sauce: In same pan, combine Dr Pepper, soy sauce, vinegar, brown sugar, garlic, paprika, onion powder, pepper, and liquid smoke (if using). Bring to a simmer 2–3 min.
Slow cook:
– Oven method: Pour sauce over ribs in Dutch oven. Cover tightly with foil. Bake at 300°F (150°C) 2.5–3 hours.
– Slow cooker: Add ribs and sauce. Cook on LOW 6–7 hours or HIGH 3–4 hours.
Glaze: Remove ribs; strain and skim fat from sauce. Simmer sauce 5–7 min until reduced by half and syrupy. Brush onto ribs.
Finish: Broil 3–5 min until glossy and caramelized (watch closely!).
Serve with extra glaze, coleslaw, or cornbread.