Slow Cooker Root Beer BBQ Pork Ribs
These fall-off-the-bone pork ribs are slow-cooked to perfection in a bath of root beer and aromatic spices, then slathered in a rich homemade BBQ sauce and broiled for a caramelized finish. A sweet and smoky dish perfect for gatherings or indulgent weeknight dinners.
Ingredients
- 2 racks pork baby back ribs membrane removed
- 1 large onion thinly sliced
- 1.5 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
- 1.5 cups onion finely chopped
- 1 tbsp garlic minced
- 1.5 cups BBQ sauce bottled or homemade
- 0.5 cup apple cider vinegar
- 0.25 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
Swap root beer for cola or Dr. Pepper if preferred. The sauce can be made in advance and stored refrigerated for up to 3 days.
Nutrition
Calories: 510kcal
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