Root Beer Honey Hickory Spare Ribs: Crockpot Pull-Apart Step-by-step instructions

Before you start

Before you start, make sure you have a 7-quart slow cooker, as this recipe makes a generous amount. If your slow cooker is smaller, you may need to cut the ribs into smaller pieces to fit. Have your onions diced and your root beer and barbecue sauce measured and ready.

There is no need to sear the ribs or brown them first; they will cook slowly in the liquid and become incredibly tender. Pat the ribs dry with paper towels if they are wet from the package, but do not season them; the sauce and root beer will provide plenty of flavor.

Instructions

Layer and Sauce

1. 1Layer the Ribs and Aromatics
   Place the St. Louis style spare ribs in the slow cooker insert, arranging them in a single layer if possible, cutting racks to fit as needed. Scatter the diced sweet onion evenly over the ribs. Pour the root beer around the meat, not directly over the top, to preserve the rub and surface texture.
   Look for The ribs should be nestled in the liquid, with onions scattered across the surface.
   Tip If the ribs are too large, cut between the bones to fit, but keep them intact for easier serving.
2. 2Add the Barbecue Sauce
   Drizzle the honey hickory barbecue sauce generously over the entire surface of the ribs, using a spatula or spoon to spread it evenly. The sauce will mingle with the root beer and onions as the meat cooks.
   Look for The ribs should be fully coated in a glossy layer of sauce.
   Tip Reserve a little extra sauce for serving if desired, but the cooking liquid will reduce to a glaze.

At the end of this phase, you should see the ribs nestled in the slow cooker with the onions scattered on top and the root beer and barbecue sauce creating a reddish-brown liquid that comes about halfway up the sides of the meat. The sauce should be evenly distributed over the surface, and the onions should be visible. The raw ribs will look glossy and well coated. There is no need to stir; the layers will meld as they cook.

Slow Cook to Tender

3. 3Slow Cook Until Tender
   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 easily pulls away from the bone. Avoid opening the lid during cooking to maintain a steady temperature and moisture level. Let it rest for 3 minutes before slicing.
   Look for The meat should be so tender that a fork pierces it with no resistance, and the bones may slip out easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If cooking on HIGH, check at the 4-hour mark; the exact time depends on the thickness of the ribs.
4. 4Rest the Ribs
   Once the ribs are tender, turn off the slow cooker and let the ribs rest in the cooking liquid for at least 10 minutes. This allows the juices to redistribute and the meat to become even more succulent.
   Look for The ribs should be submerged in a bubbling, reduced sauce with caramelized onions floating on top.
   Tip While the ribs rest, skim any excess fat from the surface with a spoon if desired.

After several hours, the slow cooker will be bubbling gently around the edges, and a rich, sweet-smelling steam will rise when you finally lift the lid. The meat will have pulled back from the bones, and the sauce will have darkened and thickened slightly.

The onions will have softened and begun to caramelize in the liquid. The ribs should be so tender that they wobble when you gently shake the pot. Do not be alarmed if some bones are exposed; that is a sign of doneness.

Rest and Serve

5. 5Serve the Ribs
   Using a carving fork or tongs, carefully lift the ribs from the slow cooker, letting excess sauce drip back into the pot. Transfer to a serving platter or individual plates. Spoon some of the caramelized onions and sauce over the top.
   Look for The ribs should be glistening with sauce, with some edges caramelized and sticky.
   Tip Use a fork to test a bone: it should slide out cleanly, but the meat should still hold its shape on the plate.

After resting, the ribs should be glistening with a sticky, caramelized sauce. The meat should hold together when lifted but easily separate with a fork. The sauce should coat the back of a spoon. The onions will be soft and jammy, with a sweet, concentrated flavor. When you lift a piece of meat, it should start to pull away from the bone, and the fibers should be visibly moist and tender. Serve immediately, spooning extra sauce and onions over the top.

Common mistakes

One common mistake is opening the slow cooker lid too often. Every time you lift the lid, heat escapes, and the cooking time increases. Resist the urge to peek; trust the process. Another mistake is using too much liquid.

The ribs need to be partially submerged, but not swimming, or the sauce will be too thin. If the sauce is too thin at the end, you can remove the ribs and simmer the liquid on the stovetop to reduce it. Finally, do not skip the rest time; it makes a difference in texture.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. Insert a fork into the thickest part of the meat; it should slide in with no resistance. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but for fall-apart ribs, it will likely be much higher, around 190°F (88°C), which is ideal for breaking down connective tissue.

The sauce should be thick and glossy, with onions softened to a jam-like consistency. Let the ribs rest for at least 10 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest