"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce
by Melanie Gunnell
If talking about baby
back ribs could make one giddy, this is the recipe to bring it out in
me. I haven’t been this excited about a recipe since at least
Monday. Think Father’s Day. What better idea for Father’s
Day dinner than ribs?
I happen to personally
be a huge fan of ribs. Which just goes to show that you don’t
have to be a father to love ribs, and furthermore, ribs shouldn’t
be shoved into the men-only corner of the food world. Am I right or
am I right?
It’s easy to be
intimidated by the messy, saucy, tender, boney things, but the truth
is, ribs are so easy and so flavorful. And if they are prepared the
right way, you get crazy delicious thrown in there too.
This old oven-baked ribs recipe has been a favorite in our
house for years. But if you are looking for a slow cooker version
with an amped up semi-homemade BBQ sauce (root beer forever!),
today’s recipe is for you.
The only disclaimer I
have to offer for this baby back ribs recipes is that thanks to the
magic of the slow cooker, the ribs are unbelievably tender — so
tender that it’s almost impossible to pick them up like
traditional ribs. We still ate them with our fingers (because why
not?) but the meat was literally falling off the bone without any
effort on our part.
You could most
definitely resort to knife and fork here or even cook up the ribs,
slide the meat off the bones (honestly, it will take .5 seconds
because it’s so, so tender) and serve the flavorful
chipotle-root beer sauce slathered over just the meat. No bones. On a
huge platter. Set in front of my plate. Heavens, these ribs are
fantastic.
Slow Cooker Baby Back Ribs with Root Beer BBQ Sauce Yield: Serves 8 or so
Ok, let's talk. Baby
back ribs are simple to prepare but you do want to make sure you
remove the membrane/silver skin from the underside of the ribs.
Here's a simple
how-to; the trick is using a paper towel to help grip
the membrane as you peel it off.
Also, when it comes to
root beer, brand matters. Choose a root beer that tastes good. Sounds
silly and simple but it's really important. We're A&W fans around
here; as long as you like the taste drinking it straight, you're
good.
Finally, slow cookers.
I used my 10-year old oval slow cooker that I think is right around
6-7 quarts. The oval shape is ideal for these ribs; however, I still
had to cut them in half so if you only have a round slow cooker, try
cutting the ribs into smaller pieces and stacking them on top of each
other or side-by-side.
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 (see note above)
1 large yellow or white onion, sliced
1/2 cup root beer (see note above)
BBQ Sauce:
1 tablespoon olive oil
1 1/2 cups finely chopped onion
1 tablespoon minced fresh garlic
1 cup root beer
1 1/2 cups BBQ sauce (my favorite homemade version here; also a big fan of Sweet Baby Ray's for storebought)
1/2 cup apple cider vinegar
1/4 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
Directions
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.
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.
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.
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.
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.
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.
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).
Serve ribs with the remaining
sauce on the side.
Recipe Source: adapted from Cuisine at Home (used chili powder instead of chipotle
powder, reduced the amount of chipotles to tone down the heat, broiled instead of grilled)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.