Slow Cooked Baby Back Ribs With Root Beer Chipotle Barbecue Sauce Recipe

SlowCooked Baby Back Ribs with root beerchipotle …

WEBJun 16, 2016 · For the sauce, heat oil in a saucepan over medium. Add onions and garlic; sweat until onions soften, ⏰ 7 – 8 minutes. Deglaze …

1. For the ribs, combine salt, oregano, garlic powder, pepper, chipotle chili powder, and paprika; thoroughly rub on meaty side of ribs.
2. Add onion and rootbeer to a 4- to 6-qt. slow cooker. Place ribs, meaty side down, on top, cutting racks to fit if necessary. Cover slow cooker and cook ribs until tender on high setting, 3–4 hours, or low setting, 6–7 hours.
3. For the sauce, heat oil in a saucepan over medium. Add onions and garlic; sweat until onions soften, 7–8 minutes.
4. Deglaze pan with root beer, bring to a boil, and reduce by half, 5 minutes. Stir in barbecue sauce, vinegar, brown sugar, chipotles, and Worcestershire; season with salt and pepper. Reduce heat to medium-low, simmer sauce 10 minutes; purée with a handheld blender.

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Slow Cooker BBQ Baby Back Ribs Cooking For My Soul

WEBFeb 28, 2022 · Place the ribs in a large slow cooker, lined up or curled up against the sides of the pot (see photos above). Add onions, garlic, and …

Rating: 5/5(38)
1. Combine all the dry rub ingredients in a small bowl until evenly mixed. Set aside.
2. Prepare the meat: remove the outer membrane from the ribs. Here’s how: on one end of the ribs, run a paring knife through the outer membrane layer until the layer starts to loosen. Then carefully tear out or peal the membrane. For more detailed instructions, see link above.
3. Pat dry the ribs. Evenly distribute and rub the seasoning mix all over the ribs.
4. Place the ribs in a large slow cooker, lined up against the sides of the pot (see photo above). Add onions, garlic, and water in the center. Cover and cook on LOW for 6-7 hours, until the meat is tender.

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How To Make the Best BBQ Baby Back Ribs in the Slow …

WEBSep 7, 2017 · Transfer the sections of ribs to a 6-quart or larger slow cooker, standing them upright with the meatiest part of the rib down. …

1. Make the spice rub. Place the brown sugar, paprika, garlic powder, black pepper, chipotle pepper, onion powder, and thyme in a small bowl and whisk with a fork to combine. Transfer 2 tablespoons to a small saucepan for the sauce and set aside. Measure out your mustard and salt for the ribs before you start dealing with the raw meat.
2. Remove the membrane from the ribs. Removing this chewy membrane will make for more tender ribs. Flip the racks over so that the bones are facing up. Pry a finger between the silvery membrane and the ribs to start pulling up the membrane — I like to do this between two of the rib bones. Once you have a piece of membrane pulled up, you should be able to easily pull the whole membrane off.
3. Cut the ribs into 4 rib sections. Flip the ribs back over and cut them into 4 to 5 bone sections with a sharp knife. To do this, carefully hold the rack upright and guide the knife through the meat between the bones. This makes them easier to fit into the slow cooker and portions them into individual servings at the same time.
4. Salt the ribs and coat with mustard. Sprinkle the ribs all over with the salt. It's okay if you have some leftover. Using a pastry brush or your fingertips, brush the ribs on all sides with mustard — this helps the spice rub stick.

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