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Charred Coca Cola Ribs made in the slow cooker.

Coca Cola (Slow Cooker) Ribs

These baby back pork ribs are cooked in the slow cooker for several hours to create ultra tender meat that just falls off the bone!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4 servings
Calories 930kcal



  • 2 cups barbecue sauce
  • 1/2 cup Coca Cola regular or Diet Coke is fine
  • 2 tablespoons brown sugar packed
  • 2 tablespoons garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper can add more 1-3 tsp depending on your heat preference
  • 4 pounds baby back pork ribs
  • salt and pepper for seasoning


  • Spray the inside of a slow cooker with nonstick cooking spray. 
  • Remove the membrane (inner skin) from the ribs. Discard the membrane and place the ribs in the slow cooker. If the ribs are too big, cut in half so that the ribs can fit. Season the ribs with some salt and pepper. 
  • In a medium sized bowl mix the barbecue sauce, Coca cola, brown sugar, garlic, Worcestershire sauce and cayenne pepper. 
  • Pour HALF of the sauce over the ribs, cover and cook on low for 7-9 hours or on high for 4-5 hours. See NOTES.
  • Cover the remaining sauce and place in the refrigerator. We will use it again before broiling the ribs. 
  • Once the ribs are falling apart and very tender, preheat the oven to broil (or around 450°F) Carefully transfer the ribs to a foil lined baking sheet. 
  • Use a basting brush to baste the ribs. Bake the ribs for 5 minutes or until crisp on the edges and the sauce is caramelizing. Watch the ribs closely, you never want to leave anything under the broiler unattended.
  • Remove from the oven and serve immediately with the remaining sauce. 


Store leftover ribs in an airtight container in the fridge for 3-4 days. 
To reheat, wrap the ribs in aluminum foil with additional sauce (to keep them moist). Warm in the oven (set at 250 degrees) for 10-20 minutes. The time will depend on how many ribs you are reheating. Cook unwrapped for a few minutes if you want to crispen up the tops, too. The low temperature helps slowly heat the ribs without cooking them (which would dry them out).
Low: 7 hours – ribs that are soft but stay on the bone
Low 9 hours – tender, fall apart. Melt in your mouth.
High 3 hours – ribs that are soft but stay on the bone
High 5 hours - tender, fall apart. Melt in your mouth.


Calories: 930kcal | Carbohydrates: 69g | Protein: 56g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1762mg | Potassium: 1101mg | Fiber: 1g | Sugar: 56g | Vitamin A: 491IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 3mg