Slow cooker root beer BBQ ribs are fall-apart tender baby back ribs made in the crock pot: the racks get a smoky spice rub, cook low and slow on a bed of sliced onions with a splash of root beer, then go under the broiler brushed with a homemade root beer barbecue sauce until sticky and caramelized. It takes 25 minutes of prep and serves 6.
How to make them: Rub both racks with the salt and spice mix and set them over sliced onions and 1/2 cup of root beer in the slow cooker. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4. While they cook, simmer root beer down with sautéed onion and garlic, then add BBQ sauce, vinegar, brown sugar, chipotle and Worcestershire. Brush the ribs and broil 2 to 3 minutes.
Why You’ll Love Them
- Fall-off-the-bone tender: hours in the slow cooker break down the meat.
- Sticky finish: a quick broil caramelizes the sauce like a grill.
- Root beer barbecue sauce: sweet, smoky and tangy with a little chipotle heat.
- Hands-off: no smoker or grill needed.
Ingredient Notes
Baby back ribs: 2 racks, membrane removed. Cut them into sections to fit your slow cooker.
Root beer: 1 1/2 cups of regular (not diet) root beer, divided: 1/2 cup in the slow cooker and 1 cup reduced into the sauce.
Spice rub: 3 tablespoons kosher salt and 1 tablespoon each of dried oregano, garlic powder, black pepper, chili powder and smoked paprika.
Onions and garlic: 1 large onion sliced for the bottom of the cooker, plus 1 1/2 cups finely chopped onion and 1 tablespoon minced garlic for the sauce.
Sauce: 1 1/2 cups BBQ sauce, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tablespoon minced chipotle in adobo and 1 teaspoon Worcestershire.
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Ingredients
For the ribs
- 2 racks pork baby back ribs, membrane removed
- 1 large onion, thinly sliced
- 1 1/2 cups root beer, divided
- 3 tbsp kosher salt
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp smoked paprika
For the root beer BBQ sauce
- 1 tbsp olive oil
- 1 1/2 cups onion, finely chopped
- 1 tbsp garlic, minced
- 1 1/2 cups BBQ sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp chipotle in adobo sauce, minced
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
How to Make Slow Cooker Root Beer Ribs
1. Rub the ribs. Trim the silver skin from the back of the ribs. Mix salt, oregano, garlic powder, pepper, chili powder, and smoked paprika. Rub mixture all over both sides of the ribs.
2. Load the slow cooker. Place sliced onions in the bottom of the slow cooker. Pour in ½ cup of root beer. Layer the ribs on top, cutting as needed to fit.
3. Slow cook. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until ribs are tender.
4. Start the sauce. In a saucepan, heat olive oil. Add chopped onions and garlic; sauté until soft, 6–7 minutes.
5. Finish the sauce. Add 1 cup root beer to the pan. Simmer until reduced by half. Stir in BBQ sauce, vinegar, brown sugar, chipotle, and Worcestershire. Simmer 10–15 minutes. Blend smooth if desired. Season with salt and pepper.
6. Sauce the ribs. Preheat broiler. Transfer cooked ribs to a foil-lined baking sheet. Brush generously with BBQ sauce.
7. Broil. Broil for 2–3 minutes until sauce is bubbling and caramelized. Watch closely to avoid burning.
How to Make Fall-Off-the-Bone Ribs in a Crock Pot
Time and low heat do it. The LOW setting gently melts the connective tissue in the ribs until the meat pulls away from the bone. Removing the thin membrane on the back first lets the rub reach the meat and keeps the ribs from turning chewy. Stand the racks on their sides along the wall of the crock, meaty side out, so they cook evenly instead of stewing in a pile. Handle them gently when they’re done; tender ribs fall apart easily, which is exactly what you want.
Common Mistakes When Slow Cooking Ribs
- Too much liquid. Ribs release their own juices. A small splash of root beer is enough; more turns them into boiled meat.
- Leaving the membrane on. It stays tough and blocks the seasoning.
- Skipping the broiler. Slow-cooked ribs are pale; a quick broil gives color and a sticky glaze.
- Walking away from the broiler. Sugary sauce burns in seconds.
- Using diet soda. Artificial sweeteners can turn bitter with long cooking.
Why Cook Ribs in Root Beer?
Root beer adds a gentle sweetness and notes of vanilla and spice that go well with pork and smoky barbecue flavors. In the slow cooker it makes a little steam and flavors the onions. Reduced in the sauce, it turns syrupy and gives the glaze its deep, caramel taste.
Variations
- Other sodas: cola or Dr. Pepper work in place of root beer.
- Spare ribs: use St. Louis-style spare ribs and add a little cooking time.
- Milder: skip the chipotle for a kid-friendly sauce.
- Bottled shortcut: skip the homemade sauce and brush with your favorite BBQ sauce.
- Grill finish: sear the sauced ribs on a hot grill instead of the broiler.
For an oven version, try Oven-Roasted Country Style Pork Ribs, roasted under foil until tender with an optional broiled barbecue finish.
For a barbecue side, try Copycat Dickey’s Baked Potato Casserole, mashed baked russets under bacon bits, cheddar and green onion.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat covered in the oven with extra sauce until hot, to 165°F. The sauce keeps in the refrigerator for up to 3 days, so you can make it ahead.
What to Serve With Them
Serve the ribs with coleslaw, corn on the cob, baked beans, potato salad or cornbread.
More slow cooker pork dinners: slow cooker pineapple pork loin, slow cooker stout glazed pork chops, slow cooker apple brown sugar pork chops, slow cooker savory cabbage pork belly and slow cooker smothered pork chops. For beef, try slow cooker dark beer beef roast.
Frequently Asked Questions
How do you make fall-off-the-bone ribs in a crock pot?
Remove the membrane, season well and cook on LOW for 6 to 7 hours with just a little liquid.
What does cooking ribs in soda or beer do?
It adds flavor and a little moisture. The ribs become tender from the long, low cooking, not from the liquid.
What are common mistakes when slow cooking ribs?
Too much liquid, leaving the membrane on and skipping the broil.
Can I use diet root beer?
Regular is better; sugar-free sodas can taste bitter after long cooking.
Can I make the sauce ahead?
Yes. Refrigerate it for up to 3 days and warm it before brushing.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Pull the membrane, keep the liquid low and finish under the broiler. If you try cola or a grill finish, tell me in the comments how they turned out.
Slow Cooker Root Beer BBQ Pork Ribs
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Ingredients
- 2 racks pork baby back ribs membrane removed
- 1 large onion thinly sliced
- 1 1/2 cups root beer divided
- 3 tbsp kosher salt
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp olive oil
- 1 1/2 cups onion finely chopped
- 1 tbsp garlic minced
- 1 1/2 cups BBQ sauce bottled or homemade
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp chipotle in adobo sauce minced
- 1 tsp Worcestershire sauce
- salt & pepper to taste
Instructions
- Trim the silver skin from the back of the ribs. Mix salt, oregano, garlic powder, pepper, chili powder, and smoked paprika. Rub mixture all over both sides of the ribs.
- Place sliced onions in the bottom of the slow cooker. Pour in ½ cup of root beer. Layer the ribs on top, cutting as needed to fit.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until ribs are tender.
- In a saucepan, heat olive oil. Add chopped onions and garlic; sauté until soft, 6–7 minutes.
- Add 1 cup root beer to the pan. Simmer until reduced by half. Stir in BBQ sauce, vinegar, brown sugar, chipotle, and Worcestershire. Simmer 10–15 minutes. Blend smooth if desired. Season with salt and pepper.
- Preheat broiler. Transfer cooked ribs to a foil-lined baking sheet. Brush generously with BBQ sauce.
- Broil for 2–3 minutes until sauce is bubbling and caramelized. Watch closely to avoid burning.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
