These Slow Cooker Coke Ribs are sweet, tangy, tender, and so good you won't even care how much sauce is on your face. Juicy, saucy, fall-off-the-bone ribs are made with a not-so-secret ingredient (it's in the title!) and the slow cooker does all the work!
In a small bowl, mix the spices together well. Set aside.
1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon chili powder, ½ teaspoon black pepper
In a separate medium bowl, add the bbq sauce and Coke. Whisk together. Reserve one cup of the mixture and set aside.
18 ounces bbq sauce, 6 ounces Coca Cola
Remove and discard the membrane from the back of the ribs and pat them dry with a paper towel. Cut in half so they'll fit in the slow cooker and lay onto a parchment lined baking sheet.
1 rack baby back pork ribs
Sprinkle the spice mixture over the top of the ribs, rubbing in to fully coat.
Place the seasoned ribs inside, overlapping/stacking as needed, to at least a 6 quart slow cooker.
Pour two cups of the sauce over the ribs. Cover and cook on HIGH for 4 hours or LOW up to 9 hours. The longer you cook them, the more tender they will be, but I don't recommend exceeding 9 hours.
Once the ribs are cooked, line a lipped baking sheet with foil and using tongs, remove the ribs from the slow cooker and place on the prepared baking sheet. Brush the ribs with the reserved cup of sauce and broil on LOW for approximately 5 minutes, watching closely so they don't burn.
Remove from the oven and serve warm with any remaining sauce.
Notes
The included spice blend is optional. You can use 4-5 teaspoons of your favorite pre-made spice rub to coat the ribs.
Use your favorite bbq sauce or try a homemade bbq sauce. You should have approximately 3 cups total of sauce mixture (2 cups for cooking, 1 cup for basting/serving).
To remove the rib membrane (silver skin) from the back of the ribs, use a butter knife to slide between the membrane and the rib bone to loosen, then use your fingers to pull it off. If there is a fatty skin piece at the end of the rack, cut it off.
The longer you cook the ribs the more tender they will be and begin to fall off the bone. If you cook on low heat, it will take about 7-9 hours.
Store leftovers covered in the fridge for up to 3 days.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.