Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce

Name: Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Ingredients: 3 3 tablespoons coarse kosher salt; 1 1 tablespoon dried oregano; 1 1 tablespoon garlic powder; 1 1 tablespoon black pepper; 1 1 tablespoon chili powder; 1 1 tablespoon paprika; 2 2 racks pork baby back ribs; 1 1 large yellow or white onion; ½ ½ cup root beer (see note); 1 1 tablespoon olive oil; 1 ½ 1 ½ cups finely chopped onion; 1 1 tablespoon minced fresh garlic; 1 1 cup root beer; 1 ½ 1 ½ cups BBQ sauce (see note); ½ ½ cup apple cider vinegar; ¼ ¼ cup packed brown sugar; 1 1 tablespoon minced chipotle in adobo sauce; 1 1 tablespoon Worcestershire sauce; salt and pepper to taste

User Reviews

4.7

150 reviews

Excellent

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
8 servings
Course
Main Course
Cuisine
American

Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce

Iris Warren

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

112 people made this

Print

30 people printed this

Save this

90 people saved this

Ingredients

Servings

Ribs and Seasonings:

3 3 tablespoons coarse kosher salt
1 1 tablespoon dried oregano
1 1 tablespoon garlic powder
1 1 tablespoon black pepper
1 1 tablespoon chili powder
1 1 tablespoon paprika
2 2 racks pork baby back ribs trimmed (see note)
1 1 large yellow or white onion sliced
½ ½ cup root beer (see note)

BBQ Sauce:

1 1 tablespoon olive oil
1 ½ 1 ½ cups finely chopped onion
1 1 tablespoon minced fresh garlic
1 1 cup root beer
1 ½ 1 ½ cups BBQ sauce (see note)
½ ½ cup apple cider vinegar
¼ ¼ cup packed brown sugar light or dark
1 1 tablespoon minced chipotle in adobo sauce leave out the seeds for less heat
1 1 tablespoon Worcestershire sauce
salt and pepper to taste

Add to Shopping List

Instructions

For the ribs, in a small bowl stir together the salt, oregano, garlic powder, black pepper, chili powder and paprika. Make sure to remove the membrane from the back of the ribs (simple how-to here). Spread the spice mixture over the meaty side of the ribs and rub gently until coated.
Add the sliced onion and 1/2 cup root beer to the slow cooker (see note above for sizes/details) and place the ribs on top, cutting the racks of ribs to fit if needed. Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours.
While the ribs cook, make the sauce by heating a saucepan over medium heat with the 1 tablespoon oil. Add the onions and garlic and cook on medium to medium-low, stirring often, until the onions soften and turn translucent, 7-8 minutes. Add the root beer and bring the mixture to a boil. Let it cook for 5-7 minutes until the liquid is reduced by about half.
Stir in the BBQ sauce, vinegar, brown sugar, minced chipotles and Worcestershire sauce. Season with salt and black pepper - start with 1/4 teaspoon each and add more to taste.
Simmer the sauce for 10-15 minutes. Let it cool slightly and then carefully process in a blender (or use a handheld immersion blender) until smooth. Refrigerate the sauce if making in advance.
When the ribs have finished cooking, preheat the oven broiler and position an oven rack about 4-6 inches from the heating element. Line a large, rimmed baking sheet with foil.
Carefully lift the ribs from the slow cooker using a large, flat spatula and tongs (they will be very, very tender - like, fall-apart tender) and place them in a single layer on the baking sheet. Brush liberally with the prepared BBQ sauce and broil until the sauce bubbles and caramelizes, 2-3 minutes (watch closely so it doesn't burn).
Serve ribs with the remaining sauce on the side.

Notes

BBQ Sauce: my favorite homemade version here; also a big fan of Sweet Baby Ray's for storebought
Rib Preparation: ok, let's talk. Baby back ribs are simple to prepare but you do want to make sure you remove the membrane/silver skin from the underside of the ribs. Here's a simple how-to; the trick is using a paper towel to help grip the membrane as you peel it off.
Root Beer: also, when it comes to root beer, brand matters. Choose a root beer that tastes good. Sounds silly and simple but it's really important. We're A&W fans around here; as long as you like the taste drinking it straight, you're good.
Slow Cooker: finally, slow cookers. I used my 10-year old oval slow cooker that I think is right around 6-7 quarts. The oval shape is ideal for these ribs; however, I still had to cut them in half so if you only have a round slow cooker, try cutting the ribs into smaller pieces and stacking them on top of each other or side-by-side.

Nutrition Information

Show Details

Serving 1 Serving Calories 507kcal (25%) Carbohydrates 41g (14%) Protein 29g (58%) Fat 25g (38%) Saturated Fat 9g (45%) Cholesterol 98mg (33%) Sodium 3363mg (140%) Fiber 2g (8%) Sugar 32g (64%)