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

Tips for success

For a thicker, stickier sauce, after removing the ribs, pour the remaining liquid into a saucepan and simmer over medium heat for 10-15 minutes until reduced by about a third.

Brush this reduced glaze over the ribs before serving. This is a great trick if you prefer a more intense flavor and a glossy finish.

If you have time, you can refrigerate the cooked ribs in the sauce overnight and reheat them the next day. The flavor deepens even more.

To reheat, place the ribs in a baking dish, cover with foil, and warm in a 300°F (150°C) oven for about 20 minutes. This method keeps them moist and tender.

Variations

• Spicy Kick: Add 1-2 minced chipotle peppers in adobo or a teaspoon of red pepper flakes to the glaze for a smoky heat that balances the sweetness.
• Honey Garlic: Substitute the molasses garlic glaze with a mixture of 1/2 cup honey, 1/4 cup soy sauce, and 4 minced garlic cloves for a different flavor profile.
• Beef Ribs: Use beef short ribs instead of pork. Increase cooking time to 10-12 hours on low, as beef ribs are larger and take longer to become tender.
• No-Onion: If you prefer a smoother sauce, omit the onions and instead add 1 teaspoon of onion powder to the glaze. The sauce will be less chunky but still aromatic.

Storage and make-ahead

Fridge

Leftovers keep in an airtight container in the refrigerator for up to 4 days. Store with the sauce to keep the meat moist.

Freezer

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

Reheat

Reheat gently in a 300°F (150°C) oven, covered, for 15-20 minutes, or microwave in 30-second bursts until hot.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. Keep them in the sauce to prevent them from drying out.

Reheat gently in the microwave or on the stovetop. The ribs also freeze well for up to 3 months; thaw overnight in the fridge before reheating.

This recipe is perfect for making ahead. You can assemble the ribs, onions, root beer, and glaze in the crockpot insert, cover, and refrigerate overnight.

Then place the insert in the slow cooker and cook as directed. You can also cook the ribs a day ahead, cool, and refrigerate, then reheat gently before serving.

Serving ideas

Serve the ribs with a generous spoonful of the caramelized onions and a drizzle of the reduced sauce. They pair beautifully with coleslaw, cornbread, or a simple green salad. The sweet and savory flavors are also great with roasted vegetables or mashed potatoes to soak up the sauce.

For a casual meal, set out a platter of ribs and let everyone pull apart their own. Provide plenty of napkins and maybe a stack of warm towels for sticky fingers. These ribs are also fantastic in sandwiches—just pile the meat on a soft bun and top with a little sauce and pickles.

Frequently asked questions

Recipe card

Root Beer Molasses Spare Ribs: Easy Slow Cooker

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

Ingredients

• 4 lb St. Louis style pork spare ribs
• 2 cups root beer
• 1 medium sweet onion, diced
• 1 cup molasses garlic BBQ glaze

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

22 g

Fat

38 g

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