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 the 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 3 1/2-4 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 the 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.
380 calories; 26g total fat; 85mg cholesterol; 1300mg sodium; 20g carbohydrates; 1g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.