Grammy's Kitchen · BBQ Ribs · Slow Cooker Baby Back Ribs with Root Beer BB
One of 71 bbq ribs recipes we measured
51 cooks on www.melskitchencafe.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 0% |
| salt | 2% | 0% |
| aromatics | 18% | 0% |
| sweetener | 21% | 14% |
| acid | 5% | 0% |
| liquid | 16% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 3 tablespoons coarse kosher salt |
| 4 g | 1 tablespoon dried oregano |
| 8 g | 1 tablespoon garlic powder |
| 7 g | 1 tablespoon black pepper |
| 8 g | 1 tablespoon chili powder |
| 7 g | 1 tablespoon paprika |
| 2260 g | 2 racks pork baby back ribs (trimmed (see note)) |
| 150 g | 1 large yellow or white onion (sliced) |
| 120 g | 1/2 cup root beer (see note) |
| 14 g | 1 tablespoon olive oil |
| 240 g | 1 1/2 cups finely chopped onion |
| 8 g | 1 tablespoon minced fresh garlic |
| 240 g | 1 cup root beer |
| 428 g | 1 1/2 cups BBQ sauce (see note) |
| 120 g | 1/2 cup apple cider vinegar |
| 53 g | 1/4 cup packed brown sugar (light or dark) |
| 8 g | 1 tablespoon minced chipotle in adobo sauce (leave out the seeds for less heat) |
| 16 g | 1 tablespoon Worcestershire sauce |
| Salt and pepper to taste |
Method: 8 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love ribs and this recipe did not disappoint! I accidentally bought (meaning I don't know enough about types of ribs, only that I like them, ha-ha) spare ribs, rather than baby-back ribs, but the meat was still amazing. The flavor, the fall off the meat te” — a cook, 5.0★
“WOW! These were amazing. The combination of the dry rub an the sauce was incredible! (I would imagine this combo could be use on other cuts of beef with an awesome result, too!) I did go easy on the chipotle for some tender mouths, but it was still so flavo” — a cook, 4.0★