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Slow-Cooker Root Beer Ribs

Source: National Pork Board
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  6 Hours 20 Minutes
  6 servings
Share the flavor with these sweet and spicy Slow-Cooker Root Beer Ribs! Tender St. Louis-style pork spare ribs get a tasty twist with a brown sugar-chili sauce everyone will love.
RECIPE INGREDIENTS
2 racks St. Louis-style spare ribs, (2 1/3 to 3 pounds each), cut into 3- or 4-rib sections
1/4 cup dark brown sugar, packed
2 tablespoons chili powder
1 tablespoon salt
2 teaspoons onion powder
1 teaspoon allspice
1 1/2 cups (12-ounce) can root beer, (not diet), divided
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
Slow-Cooker Root Beer Ribs Recipe at Cooking.com
DIRECTIONS
Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half the spice mixture (about 1/3 cup); sprinkle the rest over both sides of ribs. Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 3 1/2-4 hours, until ribs are very tender.


With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add cornstarch mixture and stir until sauce thickens, just a few seconds. Remove from heat; set aside.


Remove ribs to platter and cover. Strain the cooking liquid and pour off fat. Add 1/3 cup remaining liquid to sauce; stir until smooth.


Brush ribs with sauce, serve with remaining sauce on side.


Recipe reprinted by permission of National Pork Board. All rights reserved.
Date Added: 01/21/2014
Nutrition Facts per Serving
Yield:   6 servings
Calories: 380
Fat. Total: 26g
Fiber: 1g
Carbohydrates, Total: 20g
Sodium: 1300mg
% Cal. from Fat: 62%
Cholesterol: 85mg
Protein: 17g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: David, MD Reviewed: 02/24/2014
Leave the Ribs for the Smoker
After spending almost 7 hr.s making these ribs, I decided that ribs should be left to smoke or bar-b-que on the grill. After 6 hrs., they were still not done and I had to take them out of the crock pot and finish for an hour in a 400 degree oven. The ribs were very bland. Even with the rub mixture rub on them prior to cooking, these ribs needed some serious flavoring. I will say, the sauce that was made to drizzle on top the ribs was liked by all. Keep ribs for the grill. Recipe....trashed!
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