My daughter Anna goes crazy for any kind of ribs, but making them on a weeknight can be a challenge. That is of course, unless I pull out my trusty slow cooker! These delicious Root Beer Ribs cook right in your slow cooker, and simmer the day away, with just a tiny bit of prep work. The root beer helps to make a version of bbq sauce that your family will love. I know it sounds strange, but trust me on this one. You’ll want to use the meatier St. Louis-style spare ribs for this dish, not baby-backs, and also be sure to use regular root beer instead of diet (diet is a bit too sweet). I like to serve mine with mashed sweet potatoes and a salad or green beans, but be creative. And just think…ribs at home… on a weeknight!
Slow-Cooker Root Beer Ribs
Yield: 6 servings
- 1/4 cup dark brown sugar, packed
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 teaspoon allspice
- 2 racks St. Louis-style pork spare ribs, (2 1/3 to 3 pounds each), cut into 3- or 4-rib sections
- 1 1/2 cups (12 ounce can) root beer, (not diet), divided use
- 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half spice mixture (about 1/3 cup); sprinkle rest over both sides of ribs. Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 3 1/2-4 hours, until ribs are very tender.
With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add cornstarch mixture and stir until sauce thickens, just a few seconds. Remove from heat; set aside.
Remove ribs to platter and cover. Strain cooking liquid and pour off and discard fat. Add 1/3 cup remaining liquid to sauce; stir until smooth.
Brush ribs with sauce, serve with remaining sauce on side.
Adapted from the National Pork Board
