Categories: Slow Cooker
Ingredients
- 2 racks baby back ribs
- 3 tbsp. canola oil, divided
- 2 1/4 tsp kosher salt, divided
- 1 1/4 tsp black pepper, divided
- 12 oz. can cola
- 1 1/2 cups ketchup, divided
- 1/2 cup light brown sugar
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tsp hot sauce, divided
- 2 tbsp. distilled white vinegar
- 2 tsp Worcestershire
Directions
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Spray slow cooker with cooking spray.
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Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard. Cut each rack in half. Brush ribs with 2 tbsp. oil; sprinkle with 2 tsp salt and 1 tsp pepper.
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Brush a cast-iron skillet with remaining 1 tbsp. oil and heat over medium-high heat. Reduce heat to medium. Cook ribs in batches, turning occasionally, until browned, about 3 minutes per side. Stack ribs in slow cooker.
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In a medium bowl, whisk together cola, 1 cup ketchup, brown sugar, paprika, garlic powder, onion powder, and 1 tsp hot sauce; reserve 1 cup cola sauce. Pour remaining sauce over ribs, turning to coat. Cover and cook until tender, about 7 hours on LOW. (Rearrange ribs halfway during cooking time). Remove ribs from slow cooker; place on a cutting board. Reserve 1 cup cooking liquid.
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In a large saucepan, combine reserved 1 cup cooking liquid, reserved 1 cup cola sauce, vinegar, Worcestershire, remaining 1/2 cup ketchup, remaining 2 tsp hot sauce, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper. Bring to a boil over medium-high heat; reduce heat, and simmer for 5 minutes. Serve with ribs.