Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce

This pork recipe, Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce, leans on coarse kosher salt, dried oregano and garlic powder. It makes 8 servings and takes about 260 minutes.

• Yield 8 servings
• Ready in 260 minutes
• Prep 20 minutes
• Cook 240 minutes

Ingredients

Ribs and Seasonings

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

BBQ Sauce

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
8. Serve ribs with the remaining sauce on the side.

Give it a minute off the heat, then serve it while it is still hot.