Slow-Cooked Baby Back Ribs (with root beer-chipotle barbecue sauce)

Photo by Cindy W.
Adapted from creolecontessa.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from creolecontessa.com

Ingredients

  • For the ribs, combine:

  • 3

    T. salt

  • 1

    T. each dried oregano, garlic powder, black pepper, chopotle powder and paprika

  • 2

    rack pork baby back ribs, (2 1/2 - 3 lb.), trimmed

  • Add:

  • 1

    large onion, sliced

  • 1/2

    cup root beer

  • For the Sauce, heat:

  • 1

    T. olive oil

  • 1 1/2

    cups diced onions

  • 1

    T. minced garlic

  • Deglaze:

  • 1

    cup root beer

  • 1 1/2

    cup purchased barbecue sauce

  • 1/2

    cup cider vinegar

  • 1/4

    cup packed dark brown sugar

  • 1 - 2

    T. minced chipotle in adobo sauce

  • 1

    T. Worcestershire sauce

  • salt and black pepper

Directions

For the ribs, combine 3 T. salt, oregano, garlic powder, black pepper, chipotle powder, and paprika. Thoroughly coat meaty side of ribs with rub. Add sliced onion and 1/2 cup root beer to a 4 - 6 quart slow cooker. Place ribs, meaty side down, on top, cutting rack to fit. Cover slow cooker and cook ribs until tender on high setting 3 - 4 hours or low setting 6 - 7 hours. For the sauce, heat oil in a saucepan over medium. Add diced onions and garlic; sweat until onion softens, 7 - 8 minutes. Deglaze pan with 1 cup root beer, bring to a boil and reduce by half, 5 minutes. Stir in barbecue sauce, vinegar, brown sugar, mined chipotle, and Worcestershire; season with salt and pepper. Simmer sauce over medium , 10 minutes. Puree with a handheld blender. Preheat grill to medium-high. Brush grates with oil. Transfer ribs to a foil-lined baking sheet, brush with sauce, and grill, meaty side down, until marks appear and sauce caramelizes. Serve ribs with remaining sauce on side.

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