¼ cup Best Choice Dark Brown Sugar, packed
2 tbsp Best Choice Chili Powder
1 tbsp Best Choice Salt
2 tsp Best Choice Onion Powder
1 tsp allspice
2 racks St. Louis-style pork spare ribs, 2 1/3 to 3 pounds each), cut into 3 or 4 rib sections
1 ½ cups (12oz can) Best Choice Root Beer (not diet), divided
2 tbsp Best Choice Cornstarch, dissolving in 2 tbsp cold water
Combine sugar, chili powder, salt, onion powder and allspice in medium bowl.
Set aside half spice mixture (about 1/3 cup); sprinkle rest over both sides of ribs.
Pour ½ cup root beer into slow cooker and add ribs.
Cover and cook on low 5-6 hours or on high for 3 ½-4 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 ½ cup remaining liquid to sauce; stir until smooth.
Brush ribs with sauce, serve with remaining sauce on side. Enjoy!
Source: National Pork Board