Ingredients

• 2 racks of baby back ribs
• 1 can (12 oz) of Dr Pepper
• 1/2 cup barbecue sauce (your favorite kind)
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder (optional, for a bit of spice)
• 1/2 tsp ground cumin (optional, for extra flavor)

Instructions

1. Prepare the Ribs: Remove the membrane from the back of the ribs by loosening it with a knife and pulling it off (this step helps to make the ribs more tender).

2. Pat the ribs dry with paper towels.

3. Make the Dry Rub:

4. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, chili powder, and cumin.

5. Rub this spice mixture all over the ribs, making sure they are evenly coated. Let the ribs sit for 15-30 minutes to absorb the flavors.

6. Slow Cook the Ribs: Pour the can of Dr Pepper into the bottom of your slow cooker.

7. Place the ribs in the slow cooker, standing them up if needed to fit. Arrange them so they are partially submerged in the Dr Pepper.

8. Cover and cook on low for 6-7 hours, or until the ribs are tender and the meat easily pulls away from the bone.

9. Finish with Barbecue Sauce: Preheat your oven to 400°F (200°C).

10. Once the ribs are done in the slow cooker, carefully remove them and place them on a baking sheet lined with foil.

11. Brush a generous amount of your favorite barbecue sauce over both sides of the ribs.

12. Broil or Bake the Ribs: Place the ribs in the oven for about 5-10 minutes, or until the barbecue sauce becomes bubbly and caramelized. You can also broil them for 2-3 minutes for a crispy glaze.

13. Be sure to monitor them closely to avoid burning.

14. Serve: Let the ribs rest for a few minutes, then slice between the bones.

15. Serve with additional barbecue sauce on the side, if desired.