There’s nothing better for tender, fall-off-the-bone ribs than a slow cooker. Sweet and smoky, these Slow Cooker Root Beer BBQ Pork Ribs are easy to make and hard to miss. Pumped up with deep caramel from root beer and schmeared with piquant barbecue sauce, these ribs shine for family dinners, game day spreads, and summer cookouts.
Why You’ll Love This Recipe
Hands-Off Cooking — You can just throw everything in a slow cooker and let it do most of the work.
Fall-Apart Tenderness — Cooking them low and slow makes for melting, tender ribs.
Bold, Smoky, Sweet Flavor — Root beer brings a caramelized depth that complements barbecue sauce nicely.
Crowd-Pleaser — Ideal for parties, potlucks, or weeknight dinners.
Customizable – Substitute seasonings or sauces for your preference.
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Key Ingredients
Pork Side Ribs
- Side ribs are a bit fattier than baby back ribs, keeping them juicy and tender when cooked low and slow.
- If there’s a tough membrane on the back (known as silver skin), remove that so the seasonings and root beer will penetrate evenly.
Root Beer
- The acid helps to break down the meat fibers, acting like a natural tenderizer.
- Imparts a deep, sort of caramel-esque sweetness which matches beautifully with barbecue sauce.
- Do not use diet root beer—it has no depth of flavor.
Barbecue Sauce
- Use your fave BBQ sauce for a sticky, smoky glaze.
- Depending on your preference, you can opt for sweet, spicy, smoky, or tangy varieties.
Salt & Pepper
- Brings out the natural flavors in the ribs and balances the BBQ sauce.
Step-by-Step Instructions
Step 1: Prepare the Ribs
Remove the Silver Skin
- Transfer ribs to a cutting board.
- Slipping the side of a butter knife under the silver skin on the back.
- Hold on with a paper towel and pull it off completely.
Season the Ribs
- Season both sides liberally with salt and black pepper.
- For extra flavor, optionally add a dry rub of paprika, garlic powder, onion powder, and brown sugar.
Step 2: Slow Cook the Ribs
Set Up the Slow Cooker
- Slip the ribs snugly into a 6-quart slow cooker.
Add Root Beer
- Cover the ribs with 2 cups of root beer.
Cook on Low or High
- Low heat: 5 hours
- High heat: 3 hours
- (The longer, slow cook makes for super-tender ribs!)
Step 3: Glaze with BBQ Sauce
Remove and Discard Liquid
- Gently pull ribs out of the slow cooker (they’ll be super tender!).
- Drain off and discard the root beer liquid.
Coat with BBQ Sauce
- Return ribs to the slow cooker.
- Vigorously brush with BBQ sauce, covering all surfaces.
Final Slow Cook
- Cover and cook on high for 1 additional hour so the sauce will reduce to a sticky glaze.
Step 4: The Final Touches & Plating
Optional: Broil for Caramelizing
- Preheat broiler to high.
- Prepare a baking sheet by covering with foil and place the ribs on top.
- Baste with additional BBQ sauce and place under the broiler for 3–5 minutes, until sauce begins to blacken, monitoring closely to ensure it doesn’t burn.
Serve Hot
- Gently transfer ribs to a serving platter.
- Cut into serving pieces and serve with classic BBQ sides, such as:
- Coleslaw
- Baked beans
- Cornbread
- Roasted vegetables
Storage & Reheating
Refrigeration
- Leftover ribs can be kept in an airtight container and stored in the fridge for up to 3 days.
Freezing
- Tightly wrap individual ribs in foil, then place in a freezer-safe bag; freeze for up to 3 months.
Reheating
- Reheat in a 300°F oven for 10-15 minutes, or in the microwave with a splash of BBQ sauce to keep from drying out.
Recipe Variations
Spicy Ribs
- To the seasoning mix, add 1 teaspoon cayenne pepper or a few dashes of hot sauce.
Honey BBQ Ribs
- Add honey to your BBQ sauce for an added sweet sticky glaze.
Smoky Ribs
- For a deeper BBQ taste, use smoked paprika or a drop of liquid smoke.
Beer-Braised Ribs
- Substitute root beer with a dark lager or stout for a deep, savory profile.
Dry Rub Ribs
- Coat ribs in spice rub for deep, bold flavor instead of BBQ sauce, then slow cook for even more tender meat.
Final Thoughts: Why You’ll Love These Slow Cooker Ribs
These Slow Cooker Root Beer BBQ Pork Ribs show you don’t need a grill or smoker to get tender, flavorful ribs. You need only a handful of ingredients and a set-it-and-forget-it method, and you can have a BBQ dish that’s sure to impress!
Whether you’re throwing a backyard BBQ, meal prepping for the week ahead, or just in the mood for some smoky fall-off-the-bone ribs, this recipe is a must-try. Enjoy every bite!
Frequently Asked Questions:
Can I use baby back ribs in place of side ribs?
Yes! Baby back ribs would be equally fine and might cook a little faster, being smaller and leaner. It’ll still result in tender and flavorful meat.
Why use root beer in this recipe?
The root beer lends natural sweetness and flavor depth while also serving as a tenderizer for the ribs. The caramel notes in the root beer complement the barbecue sauce, and the end result is a well-balanced flavor on the ribs.
Is it okay to substitute a different soda for root beer?
Yes! You could use cola, Dr. Pepper, even ginger ale. Each soda will impart a slightly different flavor to the ribs.
Can I cook the ribs on high for less time?
Yes, you can cook the ribs on high for 3 hours instead of low for 5 hours. But low-and-slow is the ideal method to guarantee the tender, fall-off-the-bone texture.
What’s the best barbecue sauce to use?
Any barbecue sauce will work! Depending on your preference, you can use sweet, smoky, spicy, or tangy varieties. Barbecue sauce—also homemade, if you’re into that.
Do I need to peel the silver skin off the ribs?
Yes! Getting rid of the silver skin (the tough membrane that coats the back of the ribs) means seasonings and flavors can penetrate better, making for more tender ribs.
Do I have to broil ribs after cooking them low and slow?
No, but broiling them for 3 to 5 minutes after they slow cook will caramelize the BBQ sauce and give it that pitch smoky, grilled-like crispness. This is an optional but very good step.
How do I store leftovers?
Here’s how you store leftover ribs: Keep in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.
How do I warm back up the ribs without drying them out?
To reheat ribs: Place in a 300°F oven or cover in foil for approximately 10-15 minutes. They also work microwaved with a splash of BBQ sauce to retain moisture.
Can you cook more than one rack of ribs in the slow cooker?
Yes! If your slow cooker can fit two racks of ribs standing on their sides and curled around the pot, do it. Just ensure they are completely coated in root beer.
Slow Cooker Root Beer BBQ Pork Ribs: Fall-Off-The-Bone Goodness
Ingredients
- 3 pounds pork side ribs about 2 racks
- 24 oz root beer 2 (12-ounce) cans
- 2 cups prepared barbecue sauce
- 1 tsp salt
- 1 tsp pepper
Instructions
- Place the racks of ribs on a large cutting board. Slide a spoon or butter knife under the silver skin on the back of the ribs, grip it, and peel it off entirely. Season both sides of the ribs generously with salt and pepper.
- Place the seasoned ribs in a 6-quart slow cooker, arranging them snugly. Pour root beer over the ribs until fully submerged. Cover and cook on low for 5 hours or high for 3 hours.
- Carefully remove the ribs from the slow cooker and discard the root beer liquid. Return the ribs to the slow cooker and generously brush with barbecue sauce. Cover and cook on high for another hour to allow the sauce to thicken and coat the ribs.
- For a caramelized finish, brush the ribs with additional barbecue sauce and broil for 3-5 minutes. Watch closely to avoid burning.
- Carefully remove the ribs from the slow cooker. Serve hot with sides like coleslaw, baked beans, cornbread, or roasted vegetables.
