Root Beer BBQ Spare Ribs: Easy Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality root beer with real cane sugar. Avoid diet or zero-sugar versions, as they can become bitter during the long cook.

If you want a spicier kick, add a sliced jalapeño or a dash of hot sauce to the slow cooker before cooking.

To get a thicker, stickier glaze on the ribs, you can transfer the cooked ribs to a baking sheet, brush with the reduced sauce, and broil for 2-3 minutes. This caramelizes the sauce and gives a slight char. Watch closely so they don't burn.

Variations

• Spicy Root Beer Ribs: Add 1-2 sliced jalapeños or a tablespoon of hot sauce to the slow cooker before cooking. The heat will balance the sweetness of the root beer and BBQ sauce, giving the ribs a pleasant kick.
• Honey Garlic Ribs: Replace the root beer with chicken broth and add 1/4 cup honey and 4 minced garlic cloves. The result is a sweeter, more savory glaze that's reminiscent of Asian barbecue.
• Cola BBQ Ribs: Swap the root beer for an equal amount of cola. Cola has a brighter, citrusy sweetness that works well with the BBQ sauce. Reduce the amount to 1 cup if you prefer a thicker sauce.
• Smoky Chipotle Ribs: Stir 2 chipotle peppers in adobo sauce (minced) into the BBQ sauce before pouring over the ribs. This adds a smoky, spicy depth that pairs beautifully with the pork.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. The sauce will thicken; add a splash of water when reheating.

Freezer

Freeze the cooled ribs in a freezer-safe container with the sauce for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven, covered, for 15-20 minutes, or until hot. For a quicker option, microwave in a covered dish, stirring occasionally.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. Keep the sauce separate if possible to prevent the ribs from becoming soggy.

Reheat gently in the microwave or in a low oven, covered with foil, until warmed through.

This recipe is perfect for making ahead. Cook the ribs as directed, then let them cool completely in the sauce. Refrigerate for up to 2 days.

To serve, reheat gently in a slow cooker or oven, adding a splash of root beer or water to loosen the sauce if needed.

Serving ideas

Serve these ribs as the star of a barbecue spread, alongside coleslaw, cornbread, and pickles.

They also work well as a hearty main course with mashed potatoes or roasted vegetables. The sauce is rich, so a simple side of steamed greens balances the plate.

For a casual get-together, stack the ribs on a platter and let guests pull them apart with tongs. Provide plenty of napkins and a bowl of extra sauce for dipping. These ribs are messy in the best way, and the sticky fingers are part of the fun.

Frequently asked questions

Recipe card

Root Beer BBQ Spare Ribs: Easy Slow Cooker Dinner

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 4 lb St. Louis style pork spare ribs
• 1 1/2 cups root beer
• 1 large sweet onion, diced
• 2 cups thick Kansas City style BBQ sauce

Instructions

1. Place the St. Louis style spare ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer if possible, cutting to fit if needed. Scatter the diced sweet onion evenly over the ribs. Pour the root beer around the meat, being careful not to rinse the onions off the top.
2. Pour the thick Kansas City style BBQ sauce over the ribs and onions, spreading it gently with a spoon to coat the meat as much as possible. Do not stir, as that can break up the ribs.
3. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the meat is fork-tender and nearly falling off the bone. The internal temperature of the pork should reach at least 145°F (63°C), but for fall-apart texture, cook until it exceeds 190°F (88°C). Let it rest for 3 minutes before slicing.
4. Once the ribs are tender, turn off the slow cooker. Use tongs to carefully transfer the ribs to a cutting board. Let them rest for at least 3 minutes before slicing or serving. This allows the juices to redistribute and the meat to set.
5. While the ribs rest, skim off any excess fat from the surface of the sauce in the slow cooker. If the sauce is too thin, transfer it to a saucepan and simmer over medium heat for 5-10 minutes, or until it thickens slightly.
6. Cut the ribs between the bones into individual or double-rib portions. Arrange them on a platter or individual plates. Spoon the thickened sauce and caramelized onions over the top. Serve hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

640

Protein

35 g

Carbohydrates

35 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.