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Name: Slow-Cooked Baby Back Ribs
Prep time: 6 h
Cook time: 1 h
Total time: 7 h
Yield: 12
Cuisine: not set
Ingredients: 3 tablespoons kosher salt for ribs; 1 tablespoon Dried oregano for ribs; 1 tablespoon Garlic powder for ribs; 1 tablespoon chipotle powder for ribs; 1 tablespoon Paprika for ribs; 1 large onion sliced; 1/2 cup root beer; 1 tablespoon Extra virgin olive oil for the sauce; 1 1/2 cups Onion diced for sauce; 1 tablespoon Garlic minced for sauce; 1 cup root beer for deglaze; 1 1/2 cups sweet baby rays for deglaze; 1/2 cup Cider Vinegar for deglaze; 1/4 cup dark brown sugar for deglaze; 2 tablespoons Chipotles, canned in adobo sauce minced for deglaze; 1 tablespoon Worcestershire sauce for deglaze; 1 pinch Kosher Salt for deglaze; 1 pinch Black pepper for deglaze

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INGREDIENTS

3 tablespoons kosher salt ; for ribs
1 tablespoon Dried oregano ; for ribs
1 tablespoon Garlic powder ; for ribs
1 tablespoon chipotle powder ; for ribs
1 tablespoon Paprika ; for ribs
1 large onion ; sliced
1/2 cup root beer
1 tablespoon Extra virgin olive oil ; for the sauce
1 1/2 cups Onion ; diced for sauce
1 tablespoon Garlic ; minced for sauce
1 cup root beer ; for deglaze
1 1/2 cups sweet baby rays ; for deglaze
1/2 cup Cider Vinegar ; for deglaze
1/4 cup dark brown sugar ; for deglaze
2 tablespoons Chipotles, canned in adobo sauce ; minced for deglaze
1 tablespoon Worcestershire sauce ; for deglaze
1 pinch Kosher Salt ; for deglaze
1 pinch Black pepper ; for deglaze

Servings

INSTRUCTIONS

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.

NOTES

Alert editor

Slow-Cooked Baby Back Ribs

3 tablespoons kosher salt for ribs
1 tablespoon Dried oregano for ribs
1 tablespoon Garlic powder for ribs
1 tablespoon chipotle powder for ribs
1 tablespoon Paprika for ribs
1 large onion sliced
1/2 cup root beer
1 tablespoon Extra virgin olive oil for the sauce
1 1/2 cups Onion diced for sauce
1 tablespoon Garlic minced for sauce
1 cup root beer for deglaze
1 1/2 cups sweet baby rays for deglaze
1/2 cup Cider Vinegar for deglaze
1/4 cup dark brown sugar for deglaze
2 tablespoons Chipotles, canned in adobo sauce minced for deglaze
1 tablespoon Worcestershire sauce for deglaze
1 pinch Kosher Salt for deglaze
1 pinch Black pepper for deglaze

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.

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Nutrition

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Serving Size: 1 Serving (1065g)
Recipe Makes: 12 Servings

Calories: 452
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 452

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