Slow Cooker Root Beer Baby Back Ribs

Sweet and saucy slow cooker root beer ribs are a mouthwatering easy recipe.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 8

Total Time 8 30

Servings servings of ribs and 1 1/2 cups Root Beer Sauce

Calories 728kcal

4 ½ pounds Baby Back Ribs , rinsed, patted dry with paper towels and cut into 4 rib portions
1 ½ teaspoon ground Black Pepper
1 ½ teaspoon Kosher Salt
1/3 cup Ketchup
2 tablespoons Worcestershire Sauce
1/3 cup Apple Cider Vinegar
1 tablespoon ground Mustard
½ teaspoon Smoked Hot Paprika
¼ cup Dark Brown Sugar
½ teaspoon Liquid Smoke
½ teaspoon Red Pepper flakes
3 cloves Garlic , minced or pressed,
½ teaspoon Onion Powder
12 ounce can Root Beer
½ teaspoon Cornstarch

Mix salt and pepper together in a small bowl. Rub into both sides of the ribs and place into the slow cooker.
In a small bowl combine all the ingredients except the root beer. Whisk to dissolve the sugar and mix together. Pour into the slow cooker and coat all the ribs (use a basting brush if needed to get the sauce onto all the rib portions).
Pour 1 cup of root beer (reserve the rest) into the slow cooker. Cook 8 hours on low.

When the ribs are done, remove them from the slow cooker and place them in the oven on very low heat just to keep them warm. They may be wrapped in foil if preferred.
Drain the liquids from the slow cooker into a sauce pan or other vessel and allow to cool. As the liquids cool the fat will separate on the top; skim the fat off and discard. If the liquids are not in a saucepan, pour it into a medium saucepan.
Spoon ¼ cup of the liquid into a small mixing bowl. Add the cornstarch, whisk to combine and return back to the saucepan of liquid.
Add the remaining root beer (1/2 cup) and bring the liquid to a boil. Reduce to a simmer, stirring periodically, until the sauce reduces to 1 ½ cups.