Root Beer Braised Baby Back Ribs

Method

1. Remove the membrane from the back of each rack by lifting a corner with a knife and peeling it away with a paper towel for grip, then cut the racks into sections of 3-4 ribs each so they fit comfortably in your slow cooker.
2. Season the rib sections all over with the salt, pepper, garlic powder, and smoked paprika.
3. Place the sliced onion and smashed garlic in the bottom of the slow cooker, then arrange the seasoned rib sections on top, standing them on their sides around the edge if needed to fit.
4. Pour the root beer over the ribs; it should come partway up the sides of the meat, providing moisture and sweetness as it cooks down.
5. Cover and cook on low for 6-7 hours (or on high for 3.5-4 hours), until the meat is tender enough that it begins to pull away from the bone when tested gently with a fork.
6. Carefully remove the rib sections from the slow cooker with tongs (they will be very tender and may want to fall apart) and place them on a foil-lined baking sheet.
7. Check internal temperature with an instant-read thermometer between the bones; you want 195-203F for full tenderness, the same target used for smoked ribs.
8. Preheat your oven's broiler on high, whisk the barbecue sauce with the apple cider vinegar to loosen it slightly, and brush a generous coat over the tender rib sections.
9. Broil for 4-6 minutes, watching closely, until the sauce is bubbling and beginning to char slightly at the edges, then brush on a second thin coat if desired and broil for 1-2 more minutes.
10. Rest for 5 minutes before serving; discard the cooking liquid from the slow cooker, as its purpose was to tenderize the meat, not to be served as a sauce.