These 3-Ingredient Slow Cooker Sticky Cola Ribs are the kind of easy comfort-food recipe that saves the day when you want something that feels a little special without standing over the stove. Using St. Louis style ribs gives you meaty, tender pieces that hold up beautifully in the slow cooker, while cola and barbecue sauce cook down into a sweet, sticky glaze that tastes like you worked much harder than you really did. This is a wonderful cookout-style meal to make any time of year, especially when you want that crowd-pleasing, fall-off-the-bone bite.
Serve these ribs with classic family favorites like creamy coleslaw, baked beans, cornbread, potato salad, or simple roasted corn. If you want to balance the sweetness, a crisp green salad or some dill pickles on the side work really well too. For a casual weekend dinner, I like to set out plenty of napkins and let everyone dig in with mac and cheese or oven fries.
3-Ingredient Slow Cooker Sticky Cola Ribs
Servings: 4 to 6
Ingredients
2 1/2 to 3 pounds St. Louis style pork ribs
Directions
1. Remove the membrane from the back of the St. Louis style ribs if it is still attached, then cut the rack into 2 or 3 sections so the ribs fit comfortably in your slow cooker.
2. Place the rib sections in the slow cooker. Pour the cola over the ribs, then add the barbecue sauce, making sure the ribs are well coated.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the ribs are very tender and the meat is pulling away from the bone.
4. Carefully transfer the ribs to a platter. If you would like a thicker sauce, spoon the cooking liquid into a saucepan and simmer it for a few minutes until reduced, then brush or spoon it back over the ribs before serving.
Variations & Tips
For a smokier flavor: Use a hickory or mesquite barbecue sauce to give the ribs a cookout-style taste even though they are made in the slow cooker.
For less sweetness: Choose a barbecue sauce with a tangier profile, or use a cola with less sugar if you prefer the sauce to be a little less sticky and sweet.
For picky eaters: Slice the cooked rib meat off the bone and serve it with extra sauce on slider buns or over mashed potatoes. This can make it easier for little ones and anyone who prefers a fork-and-knife dinner.
To finish under the broiler: After slow cooking, place the ribs on a foil-lined sheet pan, brush with a little extra sauce, and broil for 2 to 4 minutes to add more caramelized edges. Watch closely so the glaze does not burn.
Make-ahead tip: You can cook the ribs a day ahead, refrigerate them in their sauce, and gently reheat before serving. The flavor gets even better as it sits, which makes this a handy recipe for parties and family gatherings.
