12 Bones Smokehouse Root Beer Baby Back Ribs Recipe

You don’t need to drive to Asheville to enjoy the legendary, unique flavor of these 12 Bones Smokehouse Root Beer Baby Back Ribs! This copycat recipe delivers incredibly tender, smokehouse-quality ribs by slow-cooking them in a rich, sweet, and unique root beer BBQ sauce until they are fall-off-the-bone perfect.

No need to drive to Asheville for the best BBQ—this copycat recipe for 12 Bones Smokehouse Root Beer Baby Back Ribs lets you capture their legendary flavor right at home!

What makes these ribs truly unique is the sweet, complex sauce, which incorporates the distinct flavor of root beer to create a rich, sticky glaze that’s unlike any other. By using a simple, slow-roasting method, you’ll achieve unbelievably tender, fall-off-the-bone ribs coated in a unique BBQ sauce that is sure to impress every guest.

If you love my recipe for easy 12 Bones Smokehouse Root Beer Baby Back Ribs Recipe, try my recipe for Instant Pot BBQ Shredded Chicken, Copycat Instant Pot Panera Bread Chicken Noodle Soup, or Instant Pot Rocky Road Fudge.

Why You’ll Love This Recipe!

• Quick and Easy: The Instant Pot drastically reduces cooking time, allowing you to enjoy tender, fall-off-the-bone ribs in under an hour.
• Consistently Tender: The pressure cooking ensures perfectly cooked ribs every time.
• Minimal Effort: With just a few simple ingredients and steps.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a backyard cookout, these BBQ ribs are a crowd-pleaser that’s ready in a fraction of the time.
• Customizable Flavor: You can easily switch up the seasoning, sauce, or finishing method to create your own signature style of ribs.
• Juicy & Flavorful: Cooking the ribs in the Instant Pot allows them to absorb all the delicious flavors from the spices and barbecue sauce, making each bite juicy and flavorful.

12 Bones Smokehouse Root Beer Baby Back Rib Ingredients

• Baby Back Ribs: Tender, meaty ribs ready for legendary smokehouse flavor.
• Dry Rub Spices: Seasoning blend creates savory, aromatic, foundational flavor.
• Root Beer: Unique soda provides deep sweetness and complex caramel notes.
• BBQ Sauce: Tangy, rich base for the thick, sticky glaze.
• Brown Sugar: Adds necessary molasses flavor and promotes caramelization.
• Worcestershire Sauce: Savory liquid deepens umami flavor and color.
• Apple Cider Vinegar: Provides essential acidity to balance sweetness and fat..

How To Make 12 Bones Smokehouse Root Beer Baby Back Ribs

This is just an overview; the full recipe and directions are below:

Step One: Slice the racks of baby back ribs into 3 to 4 sections so they fit easily into the Instant Pot. Generously coat all sides of the rib pieces with your dry rub.

Step Two: Pour the 1 cup of root beer into the bottom of the Instant Pot liner. This is the cooking liquid. Place the metal trivet (or steamer rack) into the pot. Arrange the ribs on top of the trivet, stacking them vertically if needed, trying to keep the meat out of the liquid. Secure the lid and set the valve to Sealing. Pressure cook on Manual/High Pressure for 23 minutes.

Step Three: Once the cooking time is complete, let the pressure release naturally (NPR) for 10 minutes. Then, manually switch the valve to Venting for a Quick Release (QR) of any remaining pressure. Carefully remove the lid and use tongs to transfer the ribs to a foil-lined baking sheet. Discard the liquid from the Instant Pot.

Step Five: Combine Sauce: Return the inner pot to the Instant Pot. Add the BBQ sauce, brown sugar, Worcestershire sauce, and apple cider vinegar to the pot. Simmer: Press the Sauté button (Normal setting). Bring the sauce to a simmer, stirring frequently for about 3–5 minutes, until it is hot and slightly thickened. Press Cancel.

Step Six: (Optional) Set your oven to Broil (High) and position a rack close to the top. Generously brush the top of the ribs with the root beer BBQ glaze. Broil the ribs for 1–3 minutes until the glaze is bubbling, sticky, and slightly caramelized. Watch constantly to prevent burning! Let them rest for a few minutes before slicing and serving.

12 Bones Smokehouse Root Beer Baby Back Ribs Recipe Tips

• Remove the Membrane: Before seasoning your ribs, remove the membrane from the back of the rack.
• Season Generously: Don’t skimp on the seasoning. Ribs benefit from a generous amount of dry rub or marinade.
• Let Them Rest: After applying the seasoning, let the ribs sit for at least 30 minutes to allow the flavors to meld.
• Use the Instant Pot Rack: Place the Instant Pot rack or a trivet inside the pot before adding the ribs.
• Add Liquid for Steam: To ensure enough steam to pressure cook the ribs, add a cup of liquid to the Instant Pot. Water, broth, apple juice, or beer can be used for added flavor.
• Use the Pressure Cook Setting: Cook the ribs on the pressure cook setting for around 25-30 minutes.
• Natural Release vs. Quick Release: Consider using the natural release method for a few minutes to let the pressure subside gradually.
• Finish on the Grill or Under Broiler: While the Instant Pot will cook the ribs thoroughly, they may lack that grilled or charred finish. Finish the ribs on a hot grill or under the broiler for a few minutes on each side, basting with BBQ sauce for that authentic BBQ taste and texture. Add them to the oven at 450 F oven for a cooking time of 5-8 minutes.
• Baste with Sauce: After removing the ribs from the Instant Pot, generously brush them with your extra barbecue sauce.
• Rest Before Cutting: Allow the ribs to rest for a few minutes after grilling or broiling.

Storing, Freezing & Reheating Instructions

• Storing: Store any leftover ribs, along with any remaining sauce, in an airtight container in the refrigerator for up to 3–4 days. Make sure the ribs are fully cooled before covering to prevent the sauce from thinning.
• Freezing: To freeze, wrap the cooked ribs tightly in plastic wrap followed by aluminum foil and store for up to 3 months. Thaw the ribs overnight in the refrigerator before proceeding with reheating.
• Reheating: For best results, reheat the ribs loosely wrapped in foil in a 300°F (150°C) oven until warmed through, which helps maintain moisture. You can brush them with a little extra sauce during the last few minutes of reheating for maximum flavor.

12 Bones Smokehouse Root Beer Baby Back Ribs Recipe Faqs

Why use root beer in the recipe? Root beer is the unique flavor signature of this recipe! It provides deep caramelized sweetness and complex spice notes (like vanilla and sassafras) that help tenderize the ribs during cooking and form a rich, distinctive base for the final sticky BBQ sauce.

Is it necessary to remove the silver membrane from the ribs? Yes, it is crucial! The silver membrane on the bone side of the ribs becomes tough and chewy when cooked. Removing it (by scoring and pulling it off with a paper towel) ensures the ribs achieve the signature fall-off-the-bone tenderness that 12 Bones is famous for.

Can I substitute a different soda for the root beer? While root beer provides the authentic flavor, you could substitute Dr Pepper or Coca-Cola for a similar effect, as both offer high sweetness and caramel notes. However, the flavor profile of the final sauce will change slightly.

How do I prevent the root beer sauce from burning under the broiler? The high sugar content makes the sauce prone to burning. To prevent this, ensure your ribs are on a rack at least 6-8 inches away from the broiler element, and watch them constantly. The

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Don’t Forget To Pin!