Root Beer Honey Hickory Spare Ribs: Crockpot Pull-Apart Tips, FAQ & printable recipe

Tips for success

For an extra layer of smoky flavor, add a teaspoon of liquid smoke to the sauce mixture before cooking. If you prefer a thicker glaze, after the ribs are done, remove them from the slow cooker and whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water into the cooking liquid.

Simmer on the stovetop until thickened, then brush over the ribs. You can also place the sauced ribs under the broiler for 2 to 3 minutes to char the edges, but watch them closely to avoid burning.

To make serving easier, cut the racks into individual ribs before serving. This also allows you to arrange them nicely on a platter. If you have leftovers, the ribs taste even better the next day as the flavors meld.

Reheat gently in the slow cooker on LOW or in a covered dish in the oven at 300°F (150°C) until warmed through. The meat will remain tender and juicy.

Variations

• Spicy Root Beer Ribs: Add 2 teaspoons of chipotle hot sauce or 1 teaspoon of cayenne pepper to the barbecue sauce before pouring over the ribs. The heat will balance the sweetness and add a smoky kick.
• Dr Pepper Ribs: Substitute Dr Pepper for the root beer. The cherry and vanilla notes in Dr Pepper pair well with the pork and barbecue sauce, creating a slightly different but equally delicious flavor.
• Smoky Bacon Ribs: Lay 4 slices of cooked bacon over the ribs before adding the sauce. The bacon adds a smoky, salty crunch that contrasts with the sweet glaze. Remove the bacon before serving or crumble it over the top.
• Honey Garlic Ribs: Replace the honey hickory barbecue sauce with a mixture of 1/2 cup honey, 1/4 cup soy sauce, and 3 minced garlic cloves. Cook as directed for a sticky, savory-sweet rib with an Asian twist.

Storage and make-ahead

Fridge

Store leftover ribs in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools.

Freezer

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

Reheat

Reheat ribs in a covered dish in a 300°F (150°C) oven for 15-20 minutes, or until heated through. Add a splash of water or root beer if the sauce is too thick.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. To reheat, place the ribs in a baking dish, cover with foil, and warm in a 300°F (150°C) oven for 15 to 20 minutes, or until heated through. You can also reheat in the microwave, but the oven preserves the texture better.

You can assemble the ribs in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

You may need to add 30 minutes to the cooking time because the ingredients are cold. Alternatively, cook the ribs fully, let them cool, and refrigerate. Reheat gently before serving.

Serving ideas

Serve the ribs with extra sauce from the slow cooker spooned over the top. The caramelized onions are a delicious addition; use a slotted spoon to lift them out and scatter over the meat.

Pair with coleslaw, cornbread, or a crisp green salad to cut through the richness. For a heartier meal, serve over mashed potatoes or creamy polenta to soak up the sauce.

These ribs are messy in the best way, so provide plenty of napkins. They are perfect for casual gatherings, game day spreads, or a comforting family dinner. If you have a crowd, double the recipe and use a larger slow cooker. The leftovers make excellent sandwiches: pile the meat on soft buns with pickles and extra sauce.

Frequently asked questions

Recipe card

Root Beer Honey Hickory Spare Ribs: Crockpot Pull-Apart

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 4 lb St. Louis style pork spare ribs
• 1 medium sweet onion, diced
• 1 1/2 cups root beer
• 1 cup honey hickory barbecue sauce

Instructions

1. 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.
2. 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.
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 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

35 g

Fat

44 g

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