Lunch / Dinner
Slow-Cooked Baby Back Ribs with root beer-chipotle barbecue sauce
Easy as can be, tender, and juicy, slow-cooking ribs may become your new favorite way to prepare them. Plus, a simple root beer-chipotle barbecue sauce adds amazing flavor.
FOR THE RIBS, COMBINE:
FOR THE SAUCE, HEAT:
For the ribs, combine salt, oregano, garlic powder, pepper, chipotle chili powder, and paprika; thoroughly rub on meaty side of ribs.
Add onion and rootbeer to a 4- to 6-qt. slow cooker. Place ribs, meaty side down, on top, cutting racks to fit if necessary. 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 onions and garlic; sweat until onions soften, 7–8 minutes.
Deglaze pan with root beer, bring to a boil, and reduce by half, 5 minutes. Stir in barbecue sauce, vinegar, brown sugar, chipotles, and Worcestershire; season with salt and pepper. Reduce heat to medium-low, simmer sauce 10 minutes; purée with a handheld blender.
Preheat grill to medium-high. Brush grill grate with oil.
Transfer ribs to a foil-lined baking sheet, brush with sauce, and grill, meaty side down, covered, until marks appear and sauce caramelizes, 3–4 minutes. Serve ribs with remaining sauce on the side.
Use a paper towel to pull off the sinewy membrane on the back of the ribs. Trim away any excess fat.
Depending on the size and shape of your slow cooker, you may need to cut the racks to make them fit.
Per serving with ¼ cup sauce
% Daily Value*
Total Fat 35g 53%
Saturated Fat 12g 60%
Cholesterol 143mg 47%
Sodium 1469mg 61%
Carbs 20g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.