These are so fantastic and they fall right off the bone,
so you don't even have to use your fingers!
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. As long as you like the taste drinking it straight, you're good.
Finally, slow cookers. The slow cooker I used 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 rib racks in half and stacking them on top of each other or side-by-side. Don't worry; the top racks of ribs will still cook. I will admit, a few times during the cooking, I shuffled the top ones toward the bottom so they each got a turn touching the liquid at the base.
INGREDIENTS:
- 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 into half moons
- 1/2 cup root beer (see note above)
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped onion
- 1 tablespoon minced fresh garlic
- 1 cup root beer
- 1 1/2 cups of your favorite BBQ sauce
- 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
Ribs and Seasonings:
BBQ Sauce:
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). Cut racks if needed, then spread the spice mixture over the meaty side of the ribs and rub gently until coated.
- Place 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. 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 chopped 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 favorite 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). (I brushed it again with sauce after I took out of oven.)
- Serve ribs with the remaining sauce on the side.
*www.melskitchencafe.com