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.
SPICY ROOT BEER AND BOURBON GLAZED BABY BACK RIBS
This is one of Emeril's. I haven't tried it yet but we intend to fire up the grill this Memorial Day and this is on the menu for sure! I wanted to put it out here so I didn't lose it and maybe some other folks will want to try it out. Let me know if you like it!
Provided by ThreeGoodCooks
Categories Pork
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
- Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
- Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
- Remove the glaze from the stove and strain though a fine mesh strainer.
- Reserve and keep warm, until ready to use.
- Preheat the oven to 275 degrees F.
- Place the ribs on a sheet pan or baking sheet.
- In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
- 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.
- Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
- Place the sheet 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.
Nutrition Facts : Calories 906.6, Fat 49.5, SaturatedFat 17.9, Cholesterol 191, Sodium 1997.4, Carbohydrate 44, Fiber 2, Sugar 37.2, Protein 53.2
ROOT BEER AND SESAME GLAZED RIBS
I used easy-to-find lamb shoulder chop steaks instead of Colorado lamb ribs, which were quite delicious but maybe a bit hard to track down. This will work with any rib: baby back, spareribs, beef ribs, you name it. As far as the root beer and toasted sesame glaze goes, as I sat eating the tender lamb with the sweet, aromatic, nutty sauce, I was a believer. The proper way to eat it is with your fingers.
Provided by Chef John
Categories Lamb Recipes
Time 14h50m
Yield 8
Number Of Ingredients 11
Steps:
- Pour sesame oil, chile-garlic sauce, and 1 teaspoon salt in a bowl. Stir to dissolve salt. Place ribs onto a square of aluminum foil and brush sesame oil mixture onto ribs on both sides. Place ribs into a heavy resealable plastic bag.
- Pour root beer over the ribs and seal the bag. Refrigerate at least 12 hours, or overnight. Remove ribs from marinade; reserve marinade in a bowl and keep refrigerated.
- Preheat oven to 250 degrees F (120 degrees C). Place a large piece of aluminum foil onto a baking sheet.
- Place rib racks, meat-side up, onto the foil and season both sides with salt and black pepper. Place a piece of parchment paper on top of the meat; place another piece of foil over the parchment paper. Fold edges and seal sides to make an airtight package.
- Bake ribs in the preheated oven until almost fork-tender, about 2 hours. Open foil packet and test for doneness; a fork inserted into the meat will go in with some effort.
- Transfer reserved marinade to a small saucepan. Add garlic, green onions, and rice vinegar to marinade and bring to a boil. Reduce heat to medium-high and cook until sauce is reduced by half, about 5 minutes; stir often.
- Pour pan juices from foil packet into saucepan with the sauce. Add Asian chile pepper sauce. Bring back to a simmer and cook sauce until slightly thickened to a glaze, about 5 more minutes.
- Increase oven heat to 450 degrees F (230 degrees C). Line another baking sheet with foil and transfer ribs to baking sheet.
- Brush both sides of ribs with thickened glazing sauce. Cook in hot oven until glaze begins to cook onto meat, 6 to 7 minutes. Brush another coat of glaze onto the ribs; repeat 4 more times, cooking 5 to 6 more minutes per time, until meat is shiny, glazed, browned, and fully fork-tender. Brush 1 more coat of glaze onto meat.
- Sprinkle ribs with sesame seeds and cook for 5 more minutes to set the last glaze coat.
Nutrition Facts : Calories 420 calories, Carbohydrate 6.3 g, Cholesterol 99.1 mg, Fat 32.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 12.3 g, Sodium 614.3 mg, Sugar 5 g
SESAME ROOT BEER BRAISED SHORT RIBS AND SWEET POTATOES
I got this recipe From an ad for McCormick spices in a Martha Stewart Living magazine. The colors and the flavors are wonderful!
Provided by BimbyC
Categories One Dish Meal
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Coat short ribs with flour.
- Heat 1 tablespoon of oil in 5 quart Dutch oven and brown beef pieces over medium-high heat.
- Remove from Dutch oven and set aside.
- Heat remaining 1 tablespoon of oil in Dutch oven on medium heat. Add garlic, celery, onions, and parsnips and stir 3 minutes or until lightly browned.
- Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of sesame seeds, sea salt, and black pepper and bring to boil.
- Return beef to pot and stir and cover.
- Braise in 300F oven for 2 hours.
- Add sweet potatoes and cook for and additional hour.
- Top with remaining 1 teaspoon of sesame seeds and serve.
Nutrition Facts : Calories 870.7, Fat 66.2, SaturatedFat 27.5, Cholesterol 129.4, Sodium 639, Carbohydrate 40.3, Fiber 5.8, Sugar 12.5, Protein 28.1
ROOT BEER AND SESAME GLAZED RIBS
I used easy-to-find lamb shoulder chop steaks instead of Colorado lamb ribs, which were quite delicious but maybe a bit hard to track down. This will work with any rib: baby back, spareribs, beef ribs, you name it. As far as the root beer and toasted sesame glaze goes, as I sat eating the tender lamb with the sweet, aromatic, nutty sauce, I was a believer. The proper way to eat it is with your fingers.
Provided by Chef John
Categories Lamb Recipes
Time 14h50m
Yield 8
Number Of Ingredients 11
Steps:
- Pour sesame oil, chile-garlic sauce, and 1 teaspoon salt in a bowl. Stir to dissolve salt. Place ribs onto a square of aluminum foil and brush sesame oil mixture onto ribs on both sides. Place ribs into a heavy resealable plastic bag.
- Pour root beer over the ribs and seal the bag. Refrigerate at least 12 hours, or overnight. Remove ribs from marinade; reserve marinade in a bowl and keep refrigerated.
- Preheat oven to 250 degrees F (120 degrees C). Place a large piece of aluminum foil onto a baking sheet.
- Place rib racks, meat-side up, onto the foil and season both sides with salt and black pepper. Place a piece of parchment paper on top of the meat; place another piece of foil over the parchment paper. Fold edges and seal sides to make an airtight package.
- Bake ribs in the preheated oven until almost fork-tender, about 2 hours. Open foil packet and test for doneness; a fork inserted into the meat will go in with some effort.
- Transfer reserved marinade to a small saucepan. Add garlic, green onions, and rice vinegar to marinade and bring to a boil. Reduce heat to medium-high and cook until sauce is reduced by half, about 5 minutes; stir often.
- Pour pan juices from foil packet into saucepan with the sauce. Add Asian chile pepper sauce. Bring back to a simmer and cook sauce until slightly thickened to a glaze, about 5 more minutes.
- Increase oven heat to 450 degrees F (230 degrees C). Line another baking sheet with foil and transfer ribs to baking sheet.
- Brush both sides of ribs with thickened glazing sauce. Cook in hot oven until glaze begins to cook onto meat, 6 to 7 minutes. Brush another coat of glaze onto the ribs; repeat 4 more times, cooking 5 to 6 more minutes per time, until meat is shiny, glazed, browned, and fully fork-tender. Brush 1 more coat of glaze onto meat.
- Sprinkle ribs with sesame seeds and cook for 5 more minutes to set the last glaze coat.
Nutrition Facts : Calories 420 calories, Carbohydrate 6.3 g, Cholesterol 99.1 mg, Fat 32.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 12.3 g, Sodium 614.3 mg, Sugar 5 g
ROOT BEER SHORT RIBS
This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons fat from pot.
- Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place pot in oven.
- Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. (To store, refrigerate, up to 4 days.) With a slotted spoon, transfer ribs to a large straight-sided skillet. Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 747 g, Fat 57 g, Fiber 2 g, Protein 37 g
ROOT BEER BBQ RIBS
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
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.
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