prep time 45 min
For the ribs, combine 3 Tbsp. 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- 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 diced onions and fresh garlic; sweat
until onions soften, 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, minced chipotle, and Worcestershire; season with salt and black pepper. Simmer sauce over medium-low, 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, until marks
appear and sauce caramelizes, 3–4 minutes. Serve ribs with remaining sauce on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1065g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 16 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1010.2mg||35 %|
|Potassium 1552.3mg||41 %|
|Total Carbohydrate 104.8g||31 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 86.8g|
|Protein 11.6g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 452
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