4 ½poundsBaby Back Ribs, rinsed, patted dry with paper towels and cut into 4 rib portions
1 ½teaspoonground Black Pepper
1 ½teaspoonKosher Salt
1/3cupApple Cider Vinegar
½teaspoonSmoked Hot Paprika
¼cupDark Brown Sugar
½teaspoonRed Pepper flakes
3clovesGarlic, minced or pressed,
12ouncecan Root Beer
Instructions for cooking the Ribs:
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.
Instructions for making the Root Beer Sauce:
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.