Root Beer Molasses Spare Ribs: Easy Slow Cooker Step-by-step instructions

Before you start

Before you start, read the recipe through. You will need a 6-quart slow cooker. If your ribs are in one large rack, you may want to cut them into individual or 2-3 rib portions to fit better and cook more evenly.

Dice the onion and measure the root beer and glaze. Have all your ingredients ready at the counter. There is no need to brown the ribs first; the slow cooker does all the work.

Instructions

Layer and Coat

1. 1Layer the Ribs in the Crockpot
   Place the St. Louis style pork spare ribs into the slow cooker insert, arranging them in a single layer as much as possible. If they are too long, cut the rack to fit. Scatter the diced sweet onion over the ribs. Pour the root beer around the meat, not directly over it, to keep the glaze from washing off.
   Look for The ribs should be snug in the crockpot, with onions scattered on top and root beer pooling around the meat.
   Tip Trimming any excess fat from the ribs before adding them helps the sauce stay less greasy.
2. 2Pour the Glaze Over the Ribs
   Drizzle the molasses garlic BBQ glaze evenly over the ribs and onions. Use a spoon or spatula to spread it over the meat, ensuring the top surface is coated. Do not stir; the layers will meld during cooking.
   Look for The ribs are coated with a dark, glossy layer of glaze.
   Tip For a thicker glaze later, you can reserve a few tablespoons to brush on after cooking.

At the end of this phase, the ribs are in the crockpot, covered with onions, root beer, and a glossy glaze. The liquid should come about halfway up the ribs, but not submerge them completely. The onions are scattered evenly, and the glaze is spread over the top. This is the point where everything is ready to cook.

Slow Cook to Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 8 to 10 hours, or until the meat is fork-tender and easily pulls away from the bone. The low heat and moisture create the fall-apart texture. Avoid lifting the lid during the first few hours to maintain even heat. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently, and the meat is starting to shrink from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you prefer a firmer texture, check at the 8-hour mark; for fall-off-the-bone, go to 10 hours.

As the ribs cook, the kitchen fills with a sweet, savory aroma. The sauce bubbles gently around the edges, and the onions become translucent and soft.

The meat starts to shrink from the bone, and the sauce darkens. When you insert a fork, it goes in with little resistance, and the meat is tender enough to pull apart easily.

Rest and Serve

4. 4Rest and Serve
   When the ribs are done, turn off the slow cooker. Use tongs or a carving fork to carefully transfer the ribs to a cutting board. Let them rest for at least 3 minutes before slicing. Serve with the caramelized onions and a spoonful of the reduced sauce from the crockpot.
   Look for The ribs are glistening, and the sauce has thickened slightly.
   Tip To thicken the sauce further, simmer it in a saucepan for 5-10 minutes.

The ribs are out of the crockpot, resting on a cutting board. The sauce has thickened to a syrupy consistency. When you lift a rib, the meat stays intact but is so tender it nearly falls off the bone. The onions are caramelized and sweet. Serve with extra sauce spooned over the top.

Common mistakes

One common mistake is lifting the lid to peek during cooking, which releases heat and slows the process. Trust the time and keep the lid on. Another is using too much liquid; the ribs create their own juices, so stick to the amounts given.

Finally, don't skip the resting step—slicing too soon can cause the meat to fall apart. If the sauce seems too thin at the end, you can simmer it on the stovetop to reduce it.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. A meat thermometer inserted into the thickest part (without touching bone) should read at least 145°F (63°C), but for true fall-apart ribs, the internal temperature will likely be higher, around 190-200°F (88-93°C).

The sauce will have darkened and thickened slightly. Let the ribs rest for at least 3 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