ROOT BEER RIBS

ROOT BEER RIBS image

Yield 18 servings

Number Of Ingredients 21

6 racks of Baby back pork ribs (~18 lbs)
3 liters of root beer (one for the glaze)
ROOT BEER GLAZE:
1/2 liter of root beer (the other half for drinking)
1 1/2 tablespoons cayenne pepper
3 bay leaf
2 tablespoons Sriracha sauce
3 teaspoon Caribbean Pick-A-Peppa sauce
18 whole cloves
3 stick cinnamon
3 orange, zested and juiced
3 lemon, zested and juiced
1 1/2 vanilla bean, split and scraped
3 cup bourbon (or rum)
3 cup sugar
SPICE RUB
6 tablespoons kosher salt
6 1/2 teaspoon granulated garlic powder
3 teaspoon freshly ground black pepper
1 1/2 teaspoon cayenne pepper
1 1/2 cup beef stock

Steps:

Peal off the silver skin off the back of the ribs. In a container fully submerge the ribs in root beer. Let the ribs soak as long as your schedule permits to a max of 24 hours and a minimum or 3 hours. Next, drain the root beer and pat the ribs dry. In a small mixing bowl, combine the combine all the meat rub ingredients. Stir well to incorporate, and use 1 tablespoon of the SPICE RUB to cover each of the ribs. Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes. Preheat the oven to 275 degrees. Pour the beef stock into the pan and cover the pan with aluminum foil, making a tight seal. Place the pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender. Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes. Adjust the oven to the broil setting and position the oven rack to the lowest rung. Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs. Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes. Remove the ribs from the oven and lay on a cutting board meaty side down. Use a sharp knife to cut the ribs apart. Serve the ribs with some of the leftover glaze on the side, if desired.