Root Beer Bbq Ribs Recipes

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BEST BARBECUED ROOT BEER RIBS



Best Barbecued Root Beer Ribs image

Provided by [email protected]

Number Of Ingredients 24

1 (approx. 3 1/2 lb.) rack pork baby back ribs, remove sinew (silverskin) from back
1 large sheet foil, sprayed
¾ cup dark brown sugar
1 tsp. unsweetened cocoa powder
1 tsp. sweet smoked paprika
1 1/2 tsp. hickory smoked salt
1 tsp. dried parsley
1 tsp.dried tarragon
1/2 tsp. coarse ground black pepper
1/2 tsp. dried thyme
1/2 tsp. ground anise seed powder
1/2 tsp. garlic powder
1/2 tsp. cayenne powder
1/2 tsp. cinnamon
1/2 tsp. instant espresso powder
1/2 cup good root beer, (*regular, not diet)
1 cup sweet thick barbecue sauce such as Sweet Baby Ray's
1/2 cup root beer
1 Tbl. dark brown sugar
1/2 tsp. cajun seasoning such as Slap Ya Mama
1/4 tsp. instant espresso powder
1/4 tsp. ground anise seed powder
1/8 tsp. cinnamon
1/2 Tbl. butter, salted or unsalted (add last when done)

Steps:

  • For Ribs:
  • Rinse ribs if needed and pat dry. Remove sinew from back. Place meaty side-up onto a large piece of heavy duty foil that has been sprayed in the center the size of the ribs.
  • In small bowl mix together the Dry Rub ingredients until very well mixed. Dump half of it onto the ribs and pat on evenly. Turn ribs over to bone side-up, and coat bone side with rub well, too. Bring up sides and ends, pour in half (1/4 cup) of the root beer into foil pouch lifting ribs up so it gets underneath. Drizzle rest (1/4 cup) over top of ribs, then roll down sides of foil to just touch ribs, then roll up ends to seal. Be careful not to tear foil! Place foil-wrapped rack of ribs onto foil-lined large baking sheet. Let marinate for several hours or overnight, or just bake now.
  • Place into preheated 300º F oven and bake for 2½ hours. (Make sauce while ribs are baking).
  • When done, remove from oven. Remove ribs carefully from foil onto another foil-lined baking sheet bone side-up. I do this with large grilling spatulas for ease. Turn oven up to 350º.
  • While oven temp is rising, coat bone side with half of the sauce. When oven is done preheating, pop back in and bake for 3-5 minutes until just bubbling.
  • Remove from oven, turn ribs over, coat meaty side with rest of sauce, pop back into oven and bake again until just bubbly, another few minutes. Watch so that they don't burn!
  • Cut into pieces and let rest a few minutes before serving as sauce will be very hot.
  • For Sauce:
  • In medium saucepan, add all sauce ingredients except butter, stir well to mix. Heat over medium-low heat until simmering. Simmer for about 5 - 8 minutes, stirring, until thickened. Remove from heat and stir in butter until melted. Cover and set aside.

BBQ RIBS WITH ROOT BEER BBQ SAUCE



BBQ Ribs with Root Beer BBQ Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 11h45m

Yield 6 servings

Number Of Ingredients 20

1/2 cup kosher salt
1/4 cup molasses
10 whole cloves
4 cinnamon sticks
3 star anise
2 racks St. Louis-style pork ribs, trimmed
2 tablespoons canola oil
1 sweet onion, such as Vidalia, finely chopped
2 tablespoons finely grated fresh ginger
2 cloves garlic, finely chopped
2 teaspoons smoked Spanish paprika
2 cups good-quality root beer
2 cups ketchup
Scant 1/4 cup light brown sugar
2 tablespoons molasses
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Canola oil, for brushing

Steps:

  • For the ribs: Combine 12 cups water, the salt, molasses, cloves, cinnamon sticks and star anise in a large saucepan, bring to a boil and cook until the salt is dissolved. Remove and let cool.
  • Put the ribs in a plastic container, pour the cooled brine over, cover and refrigerate for at least 4 hours and up to 24 hours, turning the ribs several times.
  • Remove the ribs from the brine, rinse, pat dry and put on baking racks set over baking sheets. Refrigerate for several hours until the surface dries and forms a film.
  • For the root beer BBQ sauce: Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the ginger and garlic and cook for 1 minute. Add the paprika and cook for 1 minute. Stir in the root beer and cook until reduced by half. Add the ketchup, brown sugar and molasses and cook over low heat until the flavors meld and the sauce reduces, stirring occasionally, about 30 minutes. Add the lemon juice and zest and season with salt and pepper.
  • If using the kamado-style ceramic charcoal cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked hickory chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a disposable pan with some steaming liquid on the plate, and then put on the grill grate. Brush the ribs with some canola oil. Put the ribs on the grill, cover and cook until the ribs are tender and juicy, about 2 hours. Brush with the root beer BBQ sauce, turning occasionally, during the last 15 minutes of cooking.
  • If using charcoal, set up the grill for direct and indirect heat. Brush the ribs with some canola oil. Start the ribs as above over indirect heat. Finish the ribs by moving them back over the hot coals and turning and basting with the root beer BBQ sauce for 15 to 20 minutes.

ROOT BEER BBQ RIBS



Root Beer BBQ Ribs image

The slow cooker does a great job of creating super tender and juicy ribs. The yummy sauce has a mildly sweet flavor. -Mairyn S., Sandy, Utah

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 5 servings.

Number Of Ingredients 13

1 cup root beer
1 cup ketchup
1/4 cup orange juice
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
4-1/2 pounds pork baby back ribs
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside., Cut ribs into five serving-size pieces; sprinkle with salt and pepper. Place in a 5- or 6-qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

Nutrition Facts : Calories 804 calories, Fat 55g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1378mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 46g protein.

STICKY ROOT BEER BBQ RIBS



Sticky Root Beer BBQ Ribs image

This bbq ribs recipe has the most amazing bbq sauce ever! It's sticky and sweet and coats the pork spareribs perfectly!

Provided by Dan

Categories     Dinner

Time 3h20m

Yield 8

Number Of Ingredients 16

2 racks of pork spareribs (about 3-4 pounds each)
1 tablespoon olive oil
1 tablespoon garlic
12 ounces of root beer (1 can)
1/4 cup honey
1/3 cup brown sugar
1 cup ketchup
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1 tablespoon apple cider vinegar
3 tablespoons salt
1 tablespoon cumin
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard

Steps:

  • Preheat the oven to 325 degrees.
  • Mix the ingredients together for the dry rub and season the ribs on both sides, using all or most of the dry rub.
  • Place the ribs on a baking sheet lined with foil, then cover the sheet pan with foil on top.
  • Bake the ribs in the oven for 2 - 2 1/2 hours until tender. Remove from the oven and set aside until ready to grill.
  • To make sauce, heat the oil in a saucepan over medium heat.
  • Add the garlic and cook for 1 minute, being careful not to brown the garlic.
  • Slowly pour in the root beer, bring to a simmer and let reduce for 10 minutes. After the root beer has reduced, add in the rest of the sauce ingredients and stir.
  • Cook the sauce on low heat for 20 minutes.
  • Place the ribs on a medium grill (about 400 degrees) for 5 minutes on each side until warmed through.
  • Flip the ribs over so the bottom side is up and baste the ribs with a good amount of sauce then close the lid and cook for 5 minutes
  • Turn the ribs over so the top of the ribs are up and baste with the sauce then close the lid and cook for another 5 minutes.
  • Baste the ribs with another layer of sauce before taking them off the grill.
  • Once the ribs have cooled slightly, cut the racks into sections of three to four ribs and serve with extra sauce on the side.

Nutrition Facts : Calories 379 calories, Sugar 13.2 g, Sodium 116 mg, Fat 23.1 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 14.4 g, Fiber 0.2 g, Protein 27.2 g, Cholesterol 95.2 mg

ROOT BEER ROASTED RIBS



Root Beer Roasted Ribs image

These ribs are perfection! First, they have NO bones, they are SO tender, and SO delicious! I change it up once and awhile with different colas, like Dr. Pepper, and different BBQ sauces, but sweeter variations work best, like apple butter, honey, raspberry chipolte, etc. We don't have a long BBQ season where I live but even from the oven these are the best ribs!

Provided by Lori Alcorn

Categories     Easy

Time 4h50m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs thick cut pork tenderloin
8 cups root beer
1/2 cup salt
1 tablespoon fresh ground pepper
2 cups of your favorite barbecue sauce

Steps:

  • Cut pork into 1/2 in by 2 in strips, and in a long shallow dish, cover the 'ribs' in root beer (about 7.5 cups) and salt mixture, cover and place in refridgerator for 2 hrs minimum.
  • Remove 'ribs' from brine, pat dry and season with pepper.
  • Wrap 'ribs' in foil, cook at 275F for 2-2.5 hours.
  • Remove 'ribs' and baste with mixture of BBQ sauce and 1/2 cup root beer. Broil for 2-5 minutes until sauce is cooked on and bubbly, flib 'ribs', brush on sauce and broil 2-5 minute.

Nutrition Facts : Calories 608.3, Fat 14.6, SaturatedFat 4.6, Cholesterol 149.7, Sodium 15341.3, Carbohydrate 69.3, Fiber 1.9, Sugar 57.1, Protein 49

ROOT BEER BABY BACK RIBS



Root Beer Baby Back Ribs image

I copied this recipe from the internet quite some time ago and just now getting around to trying it. While I prefer to grill my ribs outside, the weather today wasn't cooperating so we gave this one a shot. We thought the sauce was pretty tasty and even though we prefer our ribs off the grill, this is a great recipe for the crock pot.

Provided by Sassy in da South

Categories     Pork

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups root beer
1 cup ketchup
1/2 cup orange juice
2 tablespoons molasses
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
3 tablespoons onions, minced
1/2 teaspoon paprika
1/4 teaspoon ginger
3 drops hot sauce
2 tablespoons cornstarch
1 -2 baby back rib rack
salt, to taste
pepper, to taste

Steps:

  • Mix root beer, ketchup, orange juice, molasses, Worcestershire sauce, garlic, onion, paprika, ginger and hot sauce in a medium sauce pan. Whisk in 2 tbsp cornstarch and bring to a boil. Simmer a few minutes until thickened slightly.
  • Remove fatty membrane from underside of ribs and season with salt and pepper.
  • Place ribs in crock pot (you may have to cut each rack in half so they will fit) and cover with sauce. Cook on low for 4-5 hours. Move ribs around every hour or so, so they all have a turn being submerged in the sauce.

Nutrition Facts : Calories 169.4, Fat 0.4, SaturatedFat 0.1, Sodium 818.1, Carbohydrate 43.2, Fiber 0.5, Sugar 33.3, Protein 1.5

ROOT BEER BBQ SAUCE



Root Beer BBQ Sauce image

This BBQ sauce can be used a variety of ways- we've even put it on potatoes at my house! It's sweet, tangy, and has a small kick to it. The root beer can also be substituted with Dr Pepper® or Coca Cola®.

Provided by maryyyy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 25m

Yield 16

Number Of Ingredients 11

2 cups root beer
2 cups ketchup
½ cup no-pulp orange juice
¼ cup Worcestershire sauce
¼ cup molasses
1 teaspoon ground ginger
1 teaspoon hot paprika
1 teaspoon chipotle chile powder
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon crushed red pepper flakes

Steps:

  • Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.

Nutrition Facts : Calories 66.9 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.7 g, Sodium 382.3 mg, Sugar 14.3 g

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