Add a tasty twist to pork ribs with a brown sugar chili sauce everyone will love.

Teresa J. Farney, The Gazette

Slow-Cooker Root Beer Ribs


Yield: 6 servings

2 racks St. Louis-style spare ribs, (2 1/3 to 3 pounds each), cut into 3- or 4-rib sections 1/4 cup dark brown sugar, packed 2 tablespoons chili powder 1 tablespoon salt 2 teaspoons onion powder 1 teaspoon allspice 1 1/2 cups (12-ounce) can root beer, (not diet), divided 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water


Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half spice mixture (about 1/3 cup); sprinkle the rest over both sides of ribs. Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 31/2-4 hours, until ribs are very tender.

With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add cornstarch mixture and stir until sauce thickens, just a few seconds. Remove from heat; set aside.

Remove ribs to platter and cover. Strain cooking liquid and pour off fat. Add 1/3 cup remaining liquid to sauce; stir until smooth.

Brush ribs with sauce, serve with remaining sauce on side.

Source: with permission of National Pork Board