Root Beer Molasses Baby Back Ribs: Slow Cooker Magic Step-by-step instructions

Before you start

Before you start, pat the ribs dry with paper towels and, if needed, cut the racks to fit your slow cooker. Dice the sweet onion and measure out the root beer and BBQ sauce.

Have all your ingredients ready so you can simply layer them in the crockpot. There's no need to sear the ribs or pre-cook anything—this recipe is all about simplicity. Set your slow cooker to low and get ready to walk away.

Instructions

Layer and Glaze

1. 1Layer the Ribs and Aromatics
   Place the racks of baby back ribs side by side in the bottom of a 6-quart slow cooker. Scatter the diced sweet onion evenly over the ribs. Pour the root beer around and over the meat, making sure the ribs are partially submerged.
   Look for The ribs should be nestled in the liquid, with onions scattered on top.
   Tip If the racks are too long, cut them in half to fit comfortably.
2. 2Add the Glaze
   Pour the molasses garlic BBQ sauce in thick ribbons over the ribs and onions, covering as much surface as possible. Do not stir; let the sauce sit on top.
   Look for The sauce should form a glossy layer over the ribs.
   Tip For extra flavor, brush the sauce onto the meat with a basting brush.

At the end of this phase, the ribs are nestled in the slow cooker with onions scattered on top and the root beer and BBQ sauce poured over. The liquid should come about halfway up the sides of the ribs. The sauce will look thick and glossy, and the onions will be scattered unevenly—that's perfect. You're ready to put the lid on and let the slow cooker work its magic.

Slow Cook

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, or until the meat is fall-off-the-bone tender. The ribs should be deeply caramelized and the sauce thickened. Let it rest for 3 minutes before slicing.
   Look for The meat should be pulling away from the bones easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking—it releases heat and extends cooking time.

After 6 to 8 hours on low, the kitchen will smell amazing—sweet, smoky, and savory. The ribs should be deeply caramelized, with the meat shrinking back from the bones.

The sauce will have reduced and thickened, and the onions will have melted into a soft, jammy state. The liquid should be bubbling gently around the edges. Use a fork to test a rib: the meat should pull away with little resistance.

Rest and Serve

4. 4Rest and Serve
   Using a fork, carefully lift the ribs out of the slow cooker and transfer to a cutting board. Let rest for at least 3 minutes. Then cut into individual ribs and serve with the caramelized onions and extra sauce from the pot.
   Look for The ribs should be glossy and glistening, with sauce clinging to every bite.
   Tip Skim off any excess fat from the sauce before serving, if desired.

After resting, the ribs are ready to be cut and served. The meat should be so tender that it practically falls off the bone when you lift it. The sauce should cling to the ribs like a glaze, and the onions should be caramelized and sweet. The plate should be piled high with glistening, sticky ribs that look as good as they taste.

Common mistakes

One of the most common mistakes is lifting the lid to check on the ribs. Every time you open the slow cooker, you release heat and add 20 to 30 minutes to the cooking time. Trust the process and keep the lid on.

Another pitfall is using a root beer with artificial sweeteners or a diet version—these can leave a bitter aftertaste and won't caramelize properly. Stick with the real thing. Finally, don't rush the cooking time; if the ribs aren't fall-off-the-bone tender, give them another 30 to 60 minutes.

How to tell it’s done

The ribs are done when the meat is so tender that it easily pulls away from the bone with a fork—almost falling apart. The internal temperature should register at least 145°F (63°C) on an instant-read thermometer, but because of the long, slow cooking, it will likely be much higher.

Let the ribs rest for at least 3 minutes before serving to allow the juices to redistribute. The sauce should be thick and glossy, coating the meat like a glaze.

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