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Begin by preparing the ribs for cooking. Place the racks of ribs on a large cutting board. You’ll need to remove the silver skin, which is a thin, tough membrane on the back of the ribs. To do this, slide the back of a spoon or a butter knife underneath the membrane at one end of the rack. Once you have a good grip, peel the membrane off with your fingers. This step is crucial as it helps the seasonings penetrate the meat and ensures the ribs are tender.
Season both sides of the ribs generously with salt and pepper. Don’t be shy with the seasoning; it helps to build a flavor base that will complement the root beer and barbecue sauce.
2. Cook the Ribs
Place the seasoned ribs into a 6-quart slow cooker. Arrange them so they fit snugly but are not overly crowded. Pour the root beer over the ribs, making sure they’re fully submerged. The root beer acts as a natural tenderizer, breaking down the connective tissue in the meat, resulting in tender, juicy ribs.
Cover the slow cooker and set it to low for 5 hours or high for 3 hours. The slow cooking process allows the ribs to become incredibly tender and infused with the sweet, complex flavors of the root beer.
3. Add the BBQ Sauce
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