Crockpot Coca-Cola Baby Back Ribs Step-by-step instructions

Before you start

Before you start, take the ribs out of the refrigerator and let them sit at room temperature for up to 30 minutes. This helps them cook more evenly.

Remove the membrane from the back of each rack—this is easier if you slide a spoon under the membrane and lift it away.

Pat the ribs dry with paper towels to help the rub adhere. Measure out the dry rub, Coca-Cola, and BBQ sauce so everything is ready to go. Have your slow cooker nearby.

Instructions

Season and Layer

1. 1Season and Layer the Ribs
   Remove the membrane from the back of each rack of ribs if present. Pat the ribs dry with paper towels. Rub the smoky BBQ dry rub all over both sides of the racks, pressing it into the meat. Coil each rack inside the slow cooker, fitting them snugly. Pour the Coca-Cola down the sides of the cooker, being careful not to wash off the rub. Slather the sweet hickory BBQ sauce evenly over the tops of the ribs.
   Look for The ribs are well coated with rub and sauce, and the Coca-Cola pools at the bottom.
   Tip For deeper flavor, let the rubbed ribs rest in the refrigerator for 1 hour before cooking.
2. 2Slow Cook on Low
   Cover the slow cooker and cook on LOW for 6 hours, until the meat is tender and nearly falling off the bone. Avoid opening the lid during cooking to keep the heat steady. After 6 hours, carefully transfer the ribs to a cutting board using tongs. The bones should slide out easily when pulled. Let it rest for 3 minutes before slicing.
   Look for The meat is fork-tender, and the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the ribs are not quite tender, continue cooking in 30-minute increments.

The ribs are coated with the dry rub and hickory BBQ sauce, and the Coca-Cola is pooled at the bottom of the slow cooker. The aroma is sweet and smoky, with a hint of cola. The ribs are arranged in a coil, nestled snugly in the ceramic insert.

Slow Cook and Broil

3. 3Baste and Broil
   Preheat the broiler to high. Place the ribs on a broiler pan or baking sheet lined with foil. Spoon some of the syrupy Coca-Cola barbecue reduction from the slow cooker over the ribs. Broil 3 minutes, until the glaze is caramelized and bubbling. Watch closely to prevent burning. Let it rest for 3 minutes before slicing.
   Look for The glaze is dark, sticky, and caramelized in spots.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, simmer it in a saucepan for 5 minutes before basting.

After 6 hours on low, the ribs are fork-tender, and the sauce has thickened into a glossy, syrupy glaze. The kitchen smells of barbecue and caramel. After broiling, the tops are caramelized with dark, sticky spots. The meat is pulling away from the bones.

Rest and Serve

4. 4Rest and Serve
   Remove the ribs from the broiler and let them rest for at least 3 minutes. Slice between the bones and serve hot with classic potato salad and baked beans.
   Look for The meat is glossy and pulls away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute, keeping the meat moist.

The ribs are resting on a cutting board, with juices pooling around them. The glaze is sticky and glossy, and the meat is so tender it nearly falls off the bone. Sliced between the bones, each piece is coated in the rich, sweet-hickory sauce.

Common mistakes

One common mistake is opening the slow cooker lid too often, which lets heat escape and lengthens cooking time. Resist the urge to peek—the ribs will be fine. Another pitfall is skipping the broiling step; this is what gives the ribs that irresistible sticky glaze.

If you broil too long, the sugar in the sauce can burn, so watch closely. Finally, don't skip removing the membrane; it can make the ribs tough and chewy.

How to tell it’s done

The ribs are done when they are fork-tender and the meat pulls away from the bone easily. A thermometer inserted into the thickest part of the meat (without touching bone) should read at least 145°F (63°C).

After broiling, the glaze should be caramelized and bubbling. Let the ribs rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest