Root Beer Ribs
Who knew that ribs could be this easy! Just add your favorite barbecue seasoning, root beer, and barbecue sauce, and your dinner is done.
- 1 rack of pork back ribs (about 2–4 lbs/1–2 kg)
- 2–4 tbsp (30–60 mL) barbecue rub (1 tbsp/15 mL rub per 1 lb/500 g ribs)
- 6 oz (175 mL) root beer
- 1–1½ cups (250–375 mL) barbecue sauce
Remove the membrane from the rack of ribs (see cook’s tip).
Season both sides of the ribs with the barbecue rub, and then cut between the bones to separate into four portions to fit into the pan.
Add the root beer to the Rockcrok® Dutch Oven and then add the ribs. Cover and place in the Rockcrok® Slow Cooker Stand. Cook on LOW for 6–8 hours or on HIGH for 4 hours. During the last hour of cooking, add the barbecue sauce.
- 4 servings
Nutrients per serving:
U.S. Nutrients per serving (about ¼ rack of ribs): Calories 560, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 150 mg, Sodium 810 mg, Carbohydrate 20 g, Fiber 0 g, Sugars 16 g, Protein 41 g
The membrane on a rack of ribs is tough and holds in excess fat. To remove the membrane, lay the rack meaty-side down. Use the tip of a small knife to gently cut under the membrane on one corner. Lift the corner of the membrane and gently pull it away from the bones.
This recipe can be made in the Rockcrok® Everyday Pan with a smaller rack of ribs (up to 2 lbs/1 kg).