With just a little bit of prep work and time, you can have succulent, melt-in-your-mouth St. Louis Ribs made in the Crock Pot that will impress your family and friends at your next backyard barbecue!
For delicious fall-off-the-bone barbecue ribs, start by cooking them in a crock pot until tender, then finish them up on the grill for that perfect char and smoky flavor.
Check out all my other Easy Summer Grill Recipes for more delicious ideas.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Want to serve succulent ribs to your guests without breaking a sweat? Here's my secret: I cook them in the crock pot first and finish them off on the grill for maximum flavor.
Bonus tip: you can even prep them the day before and grill them when your guests arrive. This hack has never failed me, especially when I have company coming over.
Looking for more Family Dinner Ideas? Try my recipe for Barbecue Chicken in the Crock Pot, or my Chicken Kabobs with Pineapple Recipe.
Table of Contents
- Crock Pot Ribs with Coke
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- How to Remove the Membrane from Ribs (Plus Expert Tips)
- Slow Cook the Ribs
- Grill the Barbecue Ribs
- Recipe Tips That Worked for Me
- Storage, Thawing and Reheating Tips
- Recipe FAQ's
- More Recipes to Love
- LOVE these recipes? SAVE them for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Crock Pot Ribs with Coke
Using soda is an easy way to cook tender and flavorful ribs. The acidity and sweetness from the soda help to break down the meat, resulting in fall-off-the-bone ribs that are sure to be a hit at your next barbecue.
For this recipe I used a can of Coca-Cola. But you can use Ginger-Ale, Sprite, 7-Up. Just make sure the soda is full sugar soda and not a diet soda.
Check out a few other recipes for ribs all made in my collection of crock pot recipes.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- If you don't want to use Coca-Cola, try using root beer or Dr. Pepper.
- You can use different spices and seasonings such as garlic powder, onion powder, paprika and even cayenne pepper for added spice.
- Try mixing the soda with apple cider vinegar, soy sauce or even Worcestershire sauce to enhance the flavore.
- Try using different types of ribs, such as baby back ribs or country-style ribs, to change up the texture and taste of the dish.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Combine the onion powder, garlic powder, pepper, paprika, and 1 teaspoon of chipotle seasoning.
Step 2: In another small bowl, combine the barbecue sauce, honey, Worcestershire sauce, and the remaining 1 teaspoon of chipotle seasoning.
Step 3: To maintain cleanliness, place the ribs package atop a sheet of parchment paper or waxed paper on your counter. Halve the ribs and generously apply half of the seasoning mix onto them, ensuring it is well-rubbed into both sides.
How to Remove the Membrane from Ribs (Plus Expert Tips)
For the best texture and tenderness, it's important to remove the tough membrane from the back of the ribs.
Check out my post on Oven Baked Ribs for a step-by-step guide on how to do it easily, plus extra tips for seasoning and cooking ribs to perfection.
Slow Cook the Ribs
Step 4: After placing the ribs in the crock pot, pour half of the barbecue sauce mixture over them, reserving the remainder for later use. Be sure to give my homemade barbecue sauce a try!
Step 5: Next, pour the can of soda around the ribs before covering and cooking on low for 8 to 10 hours or on high for 6 hours.
Grill the Barbecue Ribs
Step 6: After removing the ribs from the crock pot, place them on a baking tray, brush with sauce, and grill over medium heat for 10–15 minutes until grill marks form. Avoid overcooking since they're already tender. Slice into individual ribs and serve.
Recipe Tips That Worked for Me
Brush with sauce multiple times – For deeper flavor, apply barbecue sauce in layers while grilling or broiling.
Use a meat thermometer – Ribs should reach 190–203°F for the best tenderness.
If you can't grill, broil instead – Place the ribs under the broiler for 5–7 minutes until caramelized for a similar effect. This works great for me when my grill is covered with snow during the cold winter months.
Storage, Thawing and Reheating Tips
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Leftovers are great the next day as sandwiches. Try this Bacon Cheddar Rib Sandwich.
Freezer: To freeze leftovers, let ribs cool, wrap tightly in foil or plastic wrap, then seal in a freezer bag with excess air removed. Store for up to 3–4 months.
Thawing and Reheating Tips: Allow the ribs to thaw the in the refrigerator overnight and reheat according to your preferred method.
Note that the texture and flavor of the ribs may change slightly after freezing and reheating, but they should still be safe to eat if frozen properly.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
You can know when St. Louis ribs are done cooking by using a meat thermometer. The internal temperature should reach 190°F to 203°F. Another way to know if the ribs are done is to look for the meat pulling away from the bones.
It's really a matter of personal taste. St. Louis-style ribs are cut from spare ribs and have a higher meat-to-bone ratio than baby back ribs.
More Recipes to Love
LOVE these recipes? SAVE them for Later!
❤️Tap the heart icon in the lower right corner to add them to your recipe box.
Made any of them? A quick star rating or short review is always appreciated.
Want to save them on paper? The Ultimate Meal Planner & Recipe Binder helps you keep recipes organized in one easy place.
🗒️Shopping List
Click the button below to instantly create a shopping list for this recipe.
📖 Recipe Card
St. Louis Ribs made in the Crock Pot
Ingredients
- 4-5 lbs St. Louis Ribs or Baby Back Ribs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoon chipotle chili pepper seasoning
- 2 cups barbecue sauce
- ¾ cup honey
- 2 tablespoons Worcestershire sauce
- Soda - see note
Method
- In a small bowl, mix together the onion powder, garlic powder, pepper, paprika and 1 teaspoon of the chipotle seasoning.
- Place the ribs on parchment pepper and cut in half so they fit inside the crock pot.
- Sprinkle the dry ingredients over the ribs on each side and rub them in.
- Place the ribs in an 8-quart slow cooker.
- In another small bowl, combine together the barbecue sauce, honey, Worcestershirt sauce and the remaining chipotle seasoning.
- Pour half of this mixture over the ribs.
- Pour the can of soda around the ribs.
- Cook on low for 8 to 10 hours or on high 6 hours.
- Remove from the crock pot and place in a baking dish or sheet pan and spread the remaining barbecue sauce on top of the ribs.
- Place the ribs on the grill over a medium flame.
- Remember at this point your ribs are cooked all the way; we're just finishing them up on the grill to get those amazing grill marks.They only need to be on the grill for about 10 to 15 minutes.
- Remove from the grill and cut the ribs into individual servings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Stress-Free Dinners for a Whole Month!
This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
More InformationMore InformationMore InformationMore InformationMore InformationMore InformationMore InformationMore Information
Miz Helen says
We had so much fun featuring your post on Full Plate Thursday, 798. Thanks so much for sharing with us and come back soon!
Miz Helen