Crockpot Root Beer Baby Backs

For those times when the weather doesn’t permit use of the outdoor grill, there is still a way to get tender, juicy and flavorful ribs indoors (without having the oven on all day). Believe it or not, the baby back ribs pictured above came out of a crockpot. The pork was generously seasoned with a “lower salt” version of Bobby Flay’s rib rub, then smothered in a root beer infused barbeque sauce and slow cooked to perfection. Both the rub and the sauce have a mildly sweet flavor. For those of you leary about the overpowering taste of root beer, no fret, it just makes a yummy sauce without being discernable in the end result. You’ll end up with succulent, moist, fall-off-the-bone tender baby backs. Finger licking good!

In small bowl (or resealable plastic bag), combine all rub ingredients. Mix well to thoroughly combine.

Remove fatty membrane from underside of ribs (if not already removed). Trim excess fat off ribs. Cut ribs in half, or into sections that will fit into your slow cooker. Rub sections generously with rib rub. I used about 1-1/2 Tablespoons per half rack of ribs. Place ribs in crockpot.

Mix root beer, orange juice, ketchup, molasses, Worcestershire sauce, onion, paprika, ginger and hot sauce in a medium saucepan over medium heat. Whisk in 2 Tablespoons cornstarch. Stirring constantly, bring to a boil. Simmer a few minutes more, until thickened slightly.

Pour sauce over baby back ribs in crockpot. 

Cover. Cook on high setting 4 to 5 hours. (For low setting, cook 8 to 10 hours.) I cooked mine 4 hours on high and 2 hours on low. 

Serve with some of the sauce in the crockpot, if desired. Garnish with chopped cilantro.

 
CROCKPOT ROOT BEER BABY BACK RIBS
Source: Adapted from Bobby Flay and CD Kitchen
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3-1/2 to 4 pounds baby back ribs
• 2 Tablespoons chopped cilantro, for garnish

Rib Rub:

• 1/2 Tablespoon cumin
• 1/2 Tablespoon paprika
• 1/2 Tablespoon garlic powder
• 1/2 Tablespoon onion powder
• 1/2 Tablespoon chili powder
• 1/2 Tablespoon light brown sugar
• 3/4 to 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper

Root Beer BBQ Sauce:

• 1-1/2 cups root beer
• 1 cup ketchup
• 1/2 cup orange juice
• 2 Tablespoons molasses
• 3 Tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 3 Tablespoons onion, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon ground ginger
• 3 to 4 drops hot sauce
• 2 Tablespoons cornstarch
• Salt and pepper, to taste

DIRECTIONS:
 
1. In small bowl (or resealable plastic bag), combine all rub ingredients. Mix well to thoroughly combine.
2. Remove fatty membrane from underside of ribs (if not already removed). Trim excess fat off ribs. Cut
    ribs in half, or into sections that will fit into your slow cooker. Rub sections generously with rib rub
    (about about 1-1/2 Tablespoons per half rack of ribs). Place ribs in crockpot.
3. Mix root beer, orange juice, ketchup, molasses, Worcestershire sauce, onion, paprika, ginger and hot
    sauce in a medium saucepan over medium heat. Whisk in 2 Tablespoons cornstarch. Stirring
    constantly, bring to a boil. Simmer a few minutes more, until thickened slightly.
4. Pour sauce over baby back ribs in crockpot. Cover. Cook on high setting 4 to 5 hours.
5. Serve with some of the sauce in the crockpot. Garnish with chopped cilantro.