These Slow Cooker Root Beer BBQ Pork Ribs give you flavorful, tender. Seasoned with the sweetness of root beer and slathered with a caramelized barbecue sauce glaze, they are smoky, tangy and sweet all at once. Whether you’re serving them as a main course at a family meal or impressing guests at a BBQ, these ribs will be a hit with their irresistibly juicy, fall-off-the-bone texture!
Why You’ll Love This Recipe:
Hands-Off Cooking: The slow cooker does most of the work for you, so you can go after your day.
Fall-Off-The-Bone Tenderness: A long cooking process makes for melt-in-your-mouth ribs.
They Add Flavor: Root beer gives depth and sweetness that marries well with tangy barbecue sauce.
Crowd-Pleaser: These ribs are an automatic win for parties, game days or summer cookouts.
Easily Customizable: Use your favorite barbecue sauce and adjust the seasoning to your preference.
Key Ingredients:
Pork Side Ribs: Side ribs are great for slow cooking because they’re a little fattier, which leads to rich, tender meat. Taking that silver skin off will keep the ribs from cooking unevenly and allow them to absorb flavor.
Root Beer: It serves to tenderize the meat while penetrating the meat with sweet, caramel-like undertones. Diet root beer isn’t an option because it does not have the same depth of flavor.
Barbecue Sauce: Your favorite BBQ sauce makes the glaze sticky and flavorful. Any of those smoky, spicy or sweet varieties will do — go with what you love!
Salt and pepper: The most basic seasonings that bring out the natural flavors of the ribs and allow the sauces to shine.
Full ingredients list with amounts and instructions in the recipe card below
Would you like to save this?
Just drop your email here and I'll send it right away!
Directions:
Prep the Ribs
Remove the Silver Skin:
Put the racks of ribs on a large cutting board. Insert the tip of a spoon or butter knife under the silver skin on the rear side of the ribs. Get a hold of it, and pull it off all. Removing the membrane allows seasoning to penetrate better, and results in more tender ribs.
Season the Ribs:
Season both sides of the ribs evenly with salt and pepper. This process brings more flavor and pairs nicely with the root beer and barbecue sauce.
Cook the Ribs
Set Up the Slow Cooker:
Transfer the seasoned ribs to a 6-quart slow cooker, packing them in tightly but not tightly so they can’t move.
Add the Root Beer:
Add root beer to cover the ribs completely. The root beer tenderizes the meat and gives it a sweet, caramelized flavor.
Cook on Low or High:
Cover the slow cooker and cook the ribs:
On low for 5 hours
Or on high for 3 hours
Simmering the ribs with sauce and cooking them for several hours makes them very tender.
Add the BBQ Sauce
Remove and Discard Liquid:
Gently lift the ribs out of the slow cooker. They’ll be quite tender, so handle with care lest they fall apart. Discard the root beer liquid.
Brush with BBQ Sauce:
Transfer the ribs back to the slow cooker. Spoon generously all over with your favorite barbecue sauce, applying it liberally to all sides.
Cook Again:
Cover the slow cooker and cook on high for an additional hour. This part helps the barbecue sauce reduce and create a sticky, intensely flavorful glaze.
Serving Suggestions
Optional Broil:
For even more flavor and texture, brush the ribs with extra barbecue sauce and put them under the broiler for 3 to 5 minutes. This transforms the exterior into a subtly charred and caramelized surface, yielding a smoky, grilled-like crust.
Serve:
Carefully lift the ribs out of the slow cooker. Serve warm with favorites sides, like coleslaw, baked beans, cornbread or roasted vegetables.
Serving Suggestions:
Optional Broil
To get a smoky, charred finish, preheat your broiler.
Transfer the ribs to a foil-lined baking sheet. Brush on some more BBQ sauce and broil 3–5 minutes, watching carefully so it doesn’t burn. This produces a crust that mimics the carmelization of grilled ribs.
Serve Hot
Adjust the ribs to a serving platter.
Serve with sides like coleslaw, baked beans, cornbread or roasted vegetables for a complete, comforting meal.
Storage and Reheating:
Refrigerate: Place leftover ribs in an airtight container in the refrigerator for up to 3 days.
Freeze: Wrap each rib in foil, put it in a freezer-safe bag and freeze for up to 3 months.
To Reheat: In a 300°F oven or microwave, with a splash of barbecue sauce to keep moist.
Variations to Try:
Spicy Ribs: Add a teaspoon of cayenne pepper or a few drizzles of hot sauce to the seasoning or barbecue sauce for heat.
Honey BBQ Ribs: Add some honey to your barbecue sauce for a little sweetness and a sticky glaze.
Smoky Flavor: Try adding smoked paprika or liquid smoke to the seasoning for smoky hint.
Beer-Braised Ribs: Substitute root beer with a dark lager or stout for a rich, savoriness.
Dry Rub Ribs: Prior to low and slow cooking, slathering ribs with a paprika, garlic powder, onion powder and brown sugar spice rub adds flavor complexity.
Conclusion:
These Slow Cooker Root Beer BBQ Pork Ribs are the proof that fall-off-the-bone goodness doesn’t have to be complicated. With a few ingredients and your old reliable slow cooker, you can have a meal that’s bursting with flavor and impressive to serve. This will be one of those recipes that you bookmark, whether you’re hosting a casual dinner at home or have a hankering for BBQ. Enjoy!
Slow Cooker Root Beer BBQ Pork Ribs: Fall-Off-The-Bone Goodness
Ingredients
- 3 pounds pork side ribs about 2 racks
- 24 oz root beer 2 (12-ounce) cans
- 2 cups prepared barbecue sauce
- 1 tsp salt
- 1 tsp pepper
Instructions
- Place the racks of ribs on a large cutting board. Slide a spoon or butter knife under the silver skin on the back of the ribs, grip it, and peel it off entirely. Season both sides of the ribs generously with salt and pepper.
- Place the seasoned ribs in a 6-quart slow cooker, arranging them snugly. Pour root beer over the ribs until fully submerged. Cover and cook on low for 5 hours or high for 3 hours.
- Carefully remove the ribs from the slow cooker and discard the root beer liquid. Return the ribs to the slow cooker and generously brush with barbecue sauce. Cover and cook on high for another hour to allow the sauce to thicken and coat the ribs.
- For a caramelized finish, brush the ribs with additional barbecue sauce and broil for 3-5 minutes. Watch closely to avoid burning.
- Carefully remove the ribs from the slow cooker. Serve hot with sides like coleslaw, baked beans, cornbread, or roasted vegetables.