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.
STICKY ROOT BEER BBQ RIBS
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
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 BABY BACK RIBS
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
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
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.
BEER RIBS
Beer isn't just for drinking. Here, it's drizzled on top of the ribs to help the meat break down as it cooks low and slow in an oven. It's also the star ingredient in the barbecue sauce that glazes these super tender ribs that are finished off on a grill for a slightly smoky flavor.
Provided by Eddie Jackson
Categories main-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.
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 Meat and Poultry Recipes Lamb
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 BBQ SAUCE
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
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
BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS
This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-
Provided by Bergy
Categories Pork
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
- Place the ribs in an oven proof pan and scatter the onions all around them.
- Pour in the beer and seal with a lid or tin foil.
- Bake at 375F until the pork is tender 1 1/2- 2 hours.
- Pour out the beer.
- Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
- Enjoy.
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