Cooking fall-off-the-bone baby back ribs doesn’t need to be an all day process. With a multi cooker and a can of Barq’s Root Beer, you can bbq a batch in no time.
For the Ribs
- 1 rack baby back ribs (about 3 lbs)
- 6 oz Barq’s Root Beer
- 1 cup Coca-Cola BBQ sauce
For the Rub
- 2 tsp brown sugar
- 3 tsp paprika
- 2 tsp black pepper
- 2 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp chipotle chili powder
Mix the rub ingredients in a small bowl. Set aside.
Allow the ribs to sit covered at room temperature for about 30 minutes. Remove the membrane from the ribs to allow better rub penetration and to make the ribs easier to eat. This membrane is called the silverskin and can be removed fairly easily with a table knife. Slide the knife underneath the silverskin and gently lift. Shift the knife and repeat until you can grab the silverskin with a paper towel. Gently pull it away from the ribs.
Split the rack into four equal parts.
Cover each portion evenly with the rub mixture.
Add the Barq’s Root Beer to the multi cooker pot (drink the rest of the can). Place ribs into the pot, taking care not to agitate them too much in the liquid. Doing so will remove the rub.
Secure the multi cooker’s lid. Close release valve. Set the multi cooker to high for 30 minutes. Allow to release naturally for 15 minutes. Carefully release any remaining steam.
Remove ribs from the pot onto a platter. Tent ribs with foil to keep warm.
Leave about 1 cup of liquid in the multi cooker pot. Add the Coca-Cola BBQ sauce. Bring the multi cooker to the highest setting, uncovered. Allow the sauce to boil for approximately 5 minutes. Stir frequently. At 5 minutes check the consistency of the sauce. If it is too thin, continue to boil, stirring constantly, until it reaches the right consistency.
Remove the foil from the resting ribs. Pour half of the sauce over the ribs. Save the other half for serving.