Slow-Cooker Root Beer Ribs
You can’t beat a refreshing slaw with ribs — one with a little sweetness from apples, oranges, or raisins would be nice with this recipe. It’d also be good with oven-baked fries alongside. To make the dish your own, try using cola instead of root beer, or serve the ribs garnished with thin slivers of red onion.
2 racks St. Louis-style spare ribs, (2 1/3 to 3 pounds each), cut into 3 or 4-rib sections
1/4 cup dark brown sugar, firmly packed
2 tablespoons chili powder
1 tablespoon salt
2 teaspoons onion powder
1 teaspoon allspice
1 (12 ounce) can root beer (not diet; 1 1/2 cups) - divided use
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
- Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half the spice mixture (about 1/3 cup.); sprinkle the rest over both sides of ribs. Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5 to 6 hours or on high for 3 1/2 to 4 hours, until ribs are very tender.
- With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add cornstarch mixture and stir until sauce thickens, just a few seconds. Remove from heat; set aside.
- Remove ribs to platter and cover. Strain the cooking liquid and pour off fat. Add 1/3 cup remaining liquid to sauce; stir until smooth.
- Brush ribs with sauce, serve with remaining sauce on side.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 380 calories; Protein: 17 grams; Fat: 26 grams; Sodium: 1300 milligrams; Cholesterol: 85 milligrams; Saturated Fat: 8 grams; Carbohydrates: 20 grams; Fiber: 1 grams.
Recipe and photograph provided courtesy of National Pork Board.