Best Root Beer Bbq Ribs Recipes

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

Ingredients

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.

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

Ingredients

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.