Description
This Crockpot Ribs recipe offers tender, flavorful pork spare ribs slow-cooked to perfection in a rich, tangy sauce made from Pepsi, chili sauce, molasses, and apple cider vinegar. Finished in the oven for a slight caramelized crust, these ribs are perfect for a comforting meal with minimal effort.
Ingredients
Scale
Meat
- 2 racks of pork spare ribs
Vegetables
- 1 medium white onion, sliced
Sauce and Seasonings
- 2 cups Pepsi
- 1 cup chili sauce
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- Salt and black pepper to taste
Instructions
- Prepare the ribs: Remove the membrane from the back of each rack of ribs by sliding a knife under it at the small end, then grasping it with a paper towel and pulling it off. Discard the membrane for tender ribs.
- Cut the ribs: Slice each rack of ribs into 4 sections for easier handling and serving.
- Layer onions and ribs: Place the sliced white onion in the bottom of your slow cooker, creating a bed for the ribs to sit on. Lay the rib sections on top of the onions and season with salt and black pepper as desired.
- Add the Pepsi: Pour 2 cups of Pepsi over the ribs to infuse sweetness and moisture during cooking.
- Mix and add the sauce: Whisk together the chili sauce, molasses, and apple cider vinegar in a bowl until smooth, then pour this mixture evenly over the ribs.
- Slow cook the ribs: Cover your slow cooker and cook on high for 4 hours or on low for 8 hours until the ribs are tender and cooked through.
- Preheat oven and finish ribs: When ribs are done slow cooking, preheat your oven to 375ºF (190ºC). Remove ribs from the crockpot and place on a baking sheet. Brush with extra barbecue sauce if you like for added flavor and moisture.
- Bake for caramelization: Bake the ribs in the oven for 10-15 minutes until the sauce bubbles slightly and the edges of the ribs look nicely crisped, adding a delectable finish to the tender meat.
Notes
- The ribs can be cut into 8 pieces total, with each piece considered one serving.
- Calorie estimates are approximate as ingredient brands vary; consult a nutritionist for precise information.
- Removing the membrane from ribs improves tenderness and allows flavors to penetrate better.
- Finishing the ribs in the oven gives a lovely caramelized crust that contrasts nicely with the slow-cooked tenderness.
Nutrition
- Serving Size: 1 piece of rib (approximately 1/8 of recipe)
- Calories: 370 kcal
- Sugar: 15 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 22 g
- Cholesterol: 80 mg
