Bbq Ribs With Root Beer Bbq Sauce Food

BEST BARBECUED ROOT BEER RIBS

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.

ROOT BEER BBQ RIBS

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.

BBQ RIBS WITH ROOT BEER BBQ SAUCE

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 SAUCE

Steps:

• Boil the root beer in an 8-quart saucepot over high heat until reduced by half, about 15 minutes.
• Lower the heat to a medium-low and add the ketchup, brown sugar, cider vinegar, pepper, ground ginger and salt. Simmer, stirring frequently, until the sauce reaches the desired thickness, another 5 to 10 minutes.
• Chill in the refrigerator until fully cooled.

ROOT BEER BBQ SAUCE

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.

PERFECT ROOT BEER BBQ SAUCE

Steps:

• Begin by reducing the root beer in a saucepan over high heat until liquid is 1/4 of its original volumn, 8-10 minutes. Allow to cool, then combine all of the ingredients in the saucepan. Gradually bring mixture to a boil over medium heat. Reduce heat and gently simmer the sauce until thick and richly flavored, 10 to 15 minutes.

BARBECUED RIBS WITH BEER

Steps:

• Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

ROOT BEER BBQ SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan.
• Bring to boil over medium heat, stirring occasionally.
• Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes.
• If sauce isn't desired personal preference thickness, add some cornstarch mixed in water to thicken it up.
• Cool slightly.
• Transfer to bowl.
• Cover and refrigerate.
• (Can be made 2 weeks ahead; keep refrigerated.).