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Ingredients:
- 2 racks St. Louis style pork ribs (2 1/3 to 3 pounds each), cut into 3-4 rib sections
- For the rub:
- ¼ cup packed dark brown sugar
- 2 tablespoons chili powder
- 1 tablespoon salt
- 2 teaspoons onion powder
- 1 teaspoon allspice
- 1 ½ cups (12-ounce can) root beer, not diet (divided)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Barbecue sauce (your favorite brand or homemade, for serving)
Instructions:
- Combine the rub ingredients (brown sugar, chili powder, salt, onion powder, allspice) in a small bowl. Set aside half the spice mixture (about 1/3 cup).
- Sprinkle the remaining spice rub over both sides of the ribs.
- Pour half of the root beer (¾ cup) into the slow cooker. Add the ribs on top.
- Cover and cook on low for 5-6 hours or on high for 3 1/2-4 hours, until the ribs are very tender.
For the sauce:
- With about 10 minutes left on the cooking time for the ribs, whisk together the remaining root beer (¾ cup) and the reserved spice mixture in a medium saucepan over medium-high heat.
- Bring the mixture to a boil, stirring constantly to dissolve the sugar.
- In a separate small bowl, whisk together the cornstarch and cold water to form a slurry.
- Add the cornstarch slurry to the boiling sauce mixture and stir until the sauce thickens, just a few seconds.
- Remove the sauce from the heat and set aside.
Finishing Touches:
- Remove the ribs from the slow cooker to a platter and cover them to keep warm.
- You can either brush the ribs with your favorite barbecue sauce or serve the sauce on the side for dipping.
Tips:
- For a smoky flavor, add a tablespoon of liquid smoke to the slow cooker with the root beer.
- If you prefer your ribs with a caramelized crust, preheat your oven to broil for the last few minutes of cooking. Brush the ribs with barbecue sauce and broil for 1-2 minutes per side, watching closely to avoid burning.
- Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.