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The Hood Magazine

Slow-Cooker Root Beer Ribs

02/24/2015 04:35PM ● By Hood Magazine

Photo courtesy of Pork Be Inspired

  • 2 racks St. Louis spare ribs, (2 1/3 lbs TO 3 lbs each), cut into 3- or 4-rib sections
  • 1/4 c dark brown sugar, packed
  • 2 tbsp chili powder
  • 1 tbsp salt
  • 2 tsp onion powder
  • 1 tsp allspice
  • 1 1/2 c (12oz can) root beer (not diet), divided
  • 2 tbsp corn starch, dissolved in 2 tbsp 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 5-6 hours or on high for 3 1/2-4 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. 

Serves 6