Root Beer Ribs Food

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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

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.

COUNTRY STYLE ROOT BEER GLAZED RIBS RECIPE (OVEN BAKED)



Country Style Root Beer Glazed Ribs Recipe (Oven Baked) image

These country style pork ribs are coated in a sweet root beer glaze and baked to perfection.

Provided by I Heart Recipes

Categories     Main Course

Time 2h45m

Number Of Ingredients 8

2 lbs of Country Style Pork Ribs
1 Tsp of Seasoning Salt
1/2 Black Pepper
2 Tbs of minced Onion
2 Tbs of minced Garlic
1/4 cup of spicy brown mustard
3 cups of Root Beer
1 cup YOUR favorite BBQ Sauce

Steps:

  • Your first step will be rinsing your meat. Remember to always wash your meat( with exception of ground meats) before cooking. Once your meat if rinsed, place it on a clean surface.
  • Pour on your mustard all over your country style ribs, making sure you coat all surfaces. Once the meat if coated, sprinkle on your seasonings.
  • Place your meat on your desired cookware, leaving approximately an 1/2 between each rib.
  • Pour 1 cup of root beer into the pan. Make sure you do NOT pour the root beer directly over the meat, otherwise you will wash away some seasonings.
  • Leave your meat uncovered and place your meat in the oven on 325 for 2 1/2 hours.

STICKY ROOT BEER BBQ RIBS



Sticky Root Beer BBQ Ribs image

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

2 racks of pork spareribs (about 3-4 pounds each)
1 tablespoon olive oil
1 tablespoon garlic
12 ounces of root beer (1 can)
1/4 cup honey
1/3 cup brown sugar
1 cup ketchup
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cumin
1 tablespoon apple cider vinegar
3 tablespoons salt
1 tablespoon cumin
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard

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 AND SESAME GLAZED RIBS



Root Beer and Sesame Glazed Ribs image

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

3 tablespoons Asian (toasted) sesame oil
3 tablespoons chile-garlic sauce (such as Sriracha)
1 teaspoon salt
2 (8 bone) racks lamb ribs
1 (12 fluid ounce) can or bottle root beer
salt and ground black pepper to taste
3 cloves garlic, peeled
¼ cup finely chopped green onions
¼ cup rice vinegar
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
2 teaspoons toasted sesame seeds

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

CROCK POT ROOT BEER BBQ RIBS RECIPE!



Crock Pot Root Beer BBQ Ribs Recipe! image

If you're craving some tender, root beer barbecue slathered baby back rib goodness, you need to try these Crock Pot Root Beer BBQ Ribs!

Provided by The Frugal Girls

Categories     Entree

Time 4h5m

Number Of Ingredients 5

3 lbs. Pork Backribs
18 oz. Sweet Baby Ray's Honey Barbecue Sauce bottle
6 oz. A&W Root Beer (½ of a 12 oz. can)
⅛ tsp. Salt
⅛ tsp. Pepper

Steps:

  • Cut Rib rack in half
  • Sprinkle ribs with Salt and Pepper, then place in Crock Pot.
  • Combine BBQ Sauce and Root Beer in bowl, mix well, reserve 1/2 cup, then pour remainder of sauce over ribs in Crockpot.
  • Cover Crock Pot with lid and cook on HIGH for 4 hours, or LOW for 8 hours, or until done. When ribs are done, brush on final 1/2 cup of sauce mixture before serving. ENJOY!!
  • Optional: spoon sauce over ribs 1-2 times while cooking to keep extra moist.
  • Optional: serve with a side of Sweet & Sour Coleslaw, yum!

GRILLED ROOT BEER PORK RIBS



Grilled Root Beer Pork Ribs image

Inspired by a Southern practice of cooking meat with Coca-Cola, Zak Pelaccio uses root beer in his marinade mixture for spare ribs.

Categories     fatty crab     root beer ribs     Southern food     grilled ribs     barbecued ribs     Caribbean food     Southern recipe     tropical recipe     pork ribs     zak pelaccio

Time 2h45m

Yield 6

Number Of Ingredients 10

4 bottle root beer
1 c. Asian fish sauce
1 head garlic
1/4 c. black peppercorns
2 large shallots
16 c. ice
2 rack pork spare ribs (about 5 pounds each)
1 bean vanilla
2 tbsp. finely ground long pepper (see Note) or black pepper
1/4 c. fresh lime juice plus lime wedges

Steps:

  • In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns, and shallots. Remove from the heat, cover, and let steep for 25 minutes. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover, and refrigerate overnight.
  • Preheat the oven to 325 degrees F. Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.
  • Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.
  • Light a grill. Grill the ribs over high heat until richly browned, about 4 minutes per side. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.

ROOT BEER SHORT RIBS



Root Beer Short Ribs image

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

4 1/2 pounds short ribs, cut into 4-inch pieces
Coarse salt and ground pepper
3 tablespoons vegetable oil, plus more as needed
2 medium yellow onions, cut into 1-inch wedges
3 large celery stalks, cut into 1 1/2-inch pieces
2 small carrots, cut into 1 1/2-inch pieces
1 head garlic, sliced in half crosswise
10 sprigs thyme
2 bay leaves
1 sprig rosemary
1/2 teaspoon ground cumin
2 whole star anise
3 1/2 cups low-sodium beef broth
2 cups good-quality root beer

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

BEST BARBECUED ROOT BEER RIBS



Best Barbecued Root Beer Ribs image

Provided by [email protected]

Number Of Ingredients 24

1 (approx. 3 1/2 lb.) rack pork baby back ribs, remove sinew (silverskin) from back
1 large sheet foil, sprayed
¾ cup dark brown sugar
1 tsp. unsweetened cocoa powder
1 tsp. sweet smoked paprika
1 1/2 tsp. hickory smoked salt
1 tsp. dried parsley
1 tsp.dried tarragon
1/2 tsp. coarse ground black pepper
1/2 tsp. dried thyme
1/2 tsp. ground anise seed powder
1/2 tsp. garlic powder
1/2 tsp. cayenne powder
1/2 tsp. cinnamon
1/2 tsp. instant espresso powder
1/2 cup good root beer, (*regular, not diet)
1 cup sweet thick barbecue sauce such as Sweet Baby Ray's
1/2 cup root beer
1 Tbl. dark brown sugar
1/2 tsp. cajun seasoning such as Slap Ya Mama
1/4 tsp. instant espresso powder
1/4 tsp. ground anise seed powder
1/8 tsp. cinnamon
1/2 Tbl. butter, salted or unsalted (add last when done)

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.

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

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.

ROOT BEER ROASTED RIBS



Root Beer Roasted Ribs image

These ribs are perfection! First, they have NO bones, they are SO tender, and SO delicious! I change it up once and awhile with different colas, like Dr. Pepper, and different BBQ sauces, but sweeter variations work best, like apple butter, honey, raspberry chipolte, etc. We don't have a long BBQ season where I live but even from the oven these are the best ribs!

Provided by Lori Alcorn

Categories     Easy

Time 4h50m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs thick cut pork tenderloin
8 cups root beer
1/2 cup salt
1 tablespoon fresh ground pepper
2 cups of your favorite barbecue sauce

Steps:

  • Cut pork into 1/2 in by 2 in strips, and in a long shallow dish, cover the 'ribs' in root beer (about 7.5 cups) and salt mixture, cover and place in refridgerator for 2 hrs minimum.
  • Remove 'ribs' from brine, pat dry and season with pepper.
  • Wrap 'ribs' in foil, cook at 275F for 2-2.5 hours.
  • Remove 'ribs' and baste with mixture of BBQ sauce and 1/2 cup root beer. Broil for 2-5 minutes until sauce is cooked on and bubbly, flib 'ribs', brush on sauce and broil 2-5 minute.

Nutrition Facts : Calories 608.3, Fat 14.6, SaturatedFat 4.6, Cholesterol 149.7, Sodium 15341.3, Carbohydrate 69.3, Fiber 1.9, Sugar 57.1, Protein 49

12 BONES SMOKEHOUSE ROOT BEER BABY BACK RIBS RECIPE



12 Bones Smokehouse Root Beer Baby Back Ribs Recipe image

Make our 12 Bones Smokehouse Root Beer Baby Back Ribs Recipe at home tonight for your family. With our Secret Restaurant Recipe your BBQ Ribs will taste just like 12 Bones Smokehouse.

Provided by Mark

Categories     Appetizer     Grilling Recipe     Main Course     Outdoor Cooking     Party Recipe

Time P1DT40m

Number Of Ingredients 6

4 cups Root Beer
1/2 cup Fish Sauce
2 tablespoons minced Garlic
1 tablespoon freshly ground Black Pepper (to taste)
2 cups Cold Water
2 racks Baby Back Ribs

Steps:

  • In a medium saucepan, add root beer, fish sauce, garlic, and pepper.
  • Place pan over medium high heat. Bring to a boil. Reduce the heat to low. Simmer until the liquid has been reduced by about 1/2.
  • Remove the reduction from the heat. Stir in the water.
  • Allow the sauce to rest until it cools to room temperature.
  • Place the ribs in a roasting pan. Pour the marinade over the ribs. Cover.
  • Place pan in refrigerator to chill overnight - or for at least 4 hours.
  • When ready to cook - preheat the oven to 325°F.
  • Remove the ribs from the marinade, allowing excess to drip off. Discard marinade. It has touched raw meat and is unsafe to use again.
  • Place ribs on a baking sheet. Cover the ribs with foil.
  • Place in preheated oven. Bake for 2 hours, or until the meat is tender but not falling off the bone.
  • Finish ribs on the grill, by grilling directly over high heat until the outside has caramelized, about 4 minutes on each side.
  • OR
  • Switch oven to broil. Broil until side has caramelized. Then flip ribs and broil until other side has caramelized.
  • Serve hot.

ROOT BEER-BRAISED SHORT RIBS



Root Beer-Braised Short Ribs image

Categories     Sauce     Beer     Side     Brine     Chill     Simmer

Yield serves 4

Number Of Ingredients 13

4 pounds/1.8 kilograms boneless short ribs
6 1/2 cups/1,462.5 grams water
1 tablespoon/15 grams birch bark (see Sources, page 309)
1/3 cup/71 grams packed light brown sugar
2 1/2 tablespoons/45 grams fine sea salt
2 1/2 teaspoons/10 grams vanilla extract
3 1/3 cups/750 grams water
3 1/4 cups/740 grams root beer
1 medium onion, sliced
1 cup/240 grams red wine
3/4 cup plus 1 tablespoon/235 grams ketchup
1 head garlic, peeled and separated into cloves
1 pound/455 grams carrots, trimmed and peeled

Steps:

  • Trim the short ribs of any fat, sinew, and connective tissue. While cleaning the meat, reserve all the trimmings in one pile (for the sauce) and the cleaned ribs in another. Lay the short ribs together, arranging them in two stacks, each in a double layer. Use butcher's twine to tie the pieces together, starting at one end and placing each tie about 1 1/2 inches (3.75 centimeters) from the previous one.
  • Set up an ice bath.
  • In a small pot set over high heat, bring 2 cups (450 grams) of the water to a simmer. Add the birch bark, turn off the heat, and cover the pot for 15 minutes. Strain the birch bark from the water and pour into a medium-sized metal bowl. Combine with the remaining 4 1/2 cups (1,012.5 grams) water, the sugar, salt, and vanilla. Chill the brine in the ice bath.
  • Place the short ribs in 2 separate zip-top bags and cover them with the cooled brine. Seal the ribs in the bags with the brine and refrigerate them for 24 hours.
  • Measure out approximately 1 1/2 pounds (670 grams) of the reserved short rib trim. Put the trimmings, 3 1/3 cups (787.5 grams) water, the root beer, onion, wine, ketchup, and garlic in a pressure cooker and cook on high pressure for 1 hour. Let the pressure dissipate naturally. Strain the sauce, discarding the solids, let it cool to room temperature, and refrigerate for at least 2 hours.
  • Preheat a circulating water bath or a large pot of water on the stove to 149°F (65°C).
  • Skim off the layer of fat that has solidified on top of the sauce and discard.
  • Remove the short ribs from the brine. Pat them dry and place them in 2 vacuum-seal bags. Add equal amounts of the root beer sauce to each bag and seal shut. Alternatively, you can seal them in zip-top bags, removing as much air as possible. (You may want to use a double layer of bags to avoid any leaks.) Place the bags in the water bath and cook for 24 hours (using a large pot over low heat to maintain the temperature). Set up an ice water bath and transfer the bags to it so they can cool off quickly.
  • When the ribs are cool, remove them from the bag and strain the cooking liquid.
  • Divide the cooking liquid in half. Pour half into a pressure cooker and add the carrots. Reserve the other half for sauce. Cook on high pressure for 3 minutes. Let the pressure dissipate naturally. Let the carrots cool in the liquid. Alternatively, simmer the carrots in the liquid until tender and let them cool down naturally. When the carrots are cool, cut them into oblique shapes and reserve them in the cooking liquid.
  • To serve, preheat a circulating water bath or a large pot of water on the stove to 140°F (60°C). Put the short ribs and reserved liquid in either vacuum bags or zip-top bags, making sure to remove any excess air, and cook for 10 to 15 minutes until heated through.
  • While the short ribs warm up, heat the carrots and their reserved liquid in a separate pot set over medium heat.
  • Place a large cast-iron or other heavy-bottomed skillet over medium-high heat. When the ribs are warm, remove them from the bag, straining the liquid into a small pot, and brown them briefly on each side in the skillet. Keep the sauce warm on low heat. Transfer the ribs to a cutting board. Slice the ribs and divide among 4 plates. Add the carrots and pour the root beer sauce over all.

More about "root beer ribs food"

ROOT BEER GLAZED SHORT RIBS - THE RECIPE CRITIC
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The short ribs are simmered in a combination of beef broth and root beer. You want to look for a high quality root beer to use in this recipe since it’s …
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5/5 (1)
Estimated Reading Time 4 mins
Servings 6
Calories 518 per serving
  • Add half the short ribs to the pan. Cook for 4-5 minutes on each side or until deep golden brown.


SLOW-COOKER ROOT BEER RIBS RECIPE | MYRECIPES
slow-cooker-root-beer-ribs-recipe-myrecipes image
Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half the spice mixture (about 1/3 cup.); sprinkle the rest …
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Calories 380 per serving
Total Time 6 hrs 20 mins
  • Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half the spice mixture (about 1/3 cup.); sprinkle the rest over both sides of ribs. Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 3 1/2-4 hours, until ribs are very tender.
  • With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add cornstarch mixture and stir until sauce thickens, just a few seconds. Remove from heat; set aside.
  • Remove ribs to platter and cover. Strain the cooking liquid and pour off fat. Add 1/3 cup remaining liquid to sauce; stir until smooth.


ROOT BEER RIBS - FOXES LOVE LEMONS
root-beer-ribs-foxes-love-lemons image
Place ribs back into pan. Add 1 cup water to bottom of pan; cover tightly with foil. Cook 2 hours or until meat is nearly falling off the bone. …
From foxeslovelemons.com
4.3/5 (45)
Total Time 6 hrs 50 mins
Cuisine American
Calories 659 per serving
  • Place ribs in single layer in large baking dish or roasting pan. If necessary, cut rib racks into halves or thirds to fit into pan easier.
  • Reserve 1 cup root beer and set aside. Pour remaining root beer over ribs. Sprinkle 2 tablespoons salt over ribs; cover and refrigerate at least 4 hours or up to overnight, turning once if possible.
  • Preheat oven to 350 degrees F. Remove ribs from marinade and pat dry with paper towel. Discard marinade in pan; wipe pan dry.
  • Place ribs back into pan. Add 1 cup water to bottom of pan; cover tightly with foil. Cook 2 hours or until meat is nearly falling off the bone.


GRILLED ROOT BEER PORK RIBS RECIPE - ZAK PELACCIO | FOOD ...
grilled-root-beer-pork-ribs-recipe-zak-pelaccio-food image
In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns and shallots. Remove from …
From foodandwine.com
3/5 (1)
Total Time 2 hrs 45 mins
Servings 6
  • In a medium saucepan, bring 2 bottles of the root beer to a boil with the fish sauce, garlic, cracked black peppercorns and shallots. Remove from the heat, cover and let steep for 25 minutes. Transfer the mixture to a large roasting pan and add the ice. Add the rib racks, cover and refrigerate overnight.
  • Preheat the oven to 325°. Remove the ribs from the marinade and scrape off most of the solids. Transfer the ribs to a large rimmed baking sheet. Cover with foil and bake for about 2 hours, until the meat is very tender but not falling off the bones.
  • Meanwhile, in a medium saucepan, combine the remaining 2 bottles of root beer with the vanilla bean and seeds and long pepper and boil over moderately high heat until reduced to 2/3 cup, about 25 minutes. Add the lime juice and simmer for 2 minutes. Discard the vanilla bean.
  • Light a grill. Grill the ribs over high heat until richly browned, about 4 minutes per side. Transfer the racks to a carving board and cut in between the ribs. Serve the ribs with lime wedges, passing the root beer sauce at the table.


BOURBON ROOT BEER RIBS, GRILLED LEEKS & CARROT SLAW ...
bourbon-root-beer-ribs-grilled-leeks-carrot-slaw image
Remove ribs from foil and brush with 2 tbsp (30 mL) of the root beer sauce. Grill ribs and leeks about 5 min. on barbecue preheated to medium …
From sobeys.com
4.5/5 (2)
Total Time 2 hrs 20 mins
Servings 4
Calories 500 per serving
  • Preheat oven to 300°F (150°C). Brush both sides of ribs with 1 tbsp (15 mL) olive oil. Sprinkle with ½ tsp (2 mL) each salt and pepper. Wrap ribs in foil and place on large baking sheet. Bake 2 hr., or until a meat thermometer registers 160°F (71°C).
  • Meanwhile, combine root beer, barbecue sauce and molasses in medium saucepan over medium heat. Bring to a boil; immediately reduce heat to low and simmer 30 min. or until sauce is thickened and coats back of spoon.
  • In bowl, mix remaining 2 tbsp (30 mL) olive oil, vinegar, mustard, and remaining ¼ tsp (1 mL) each salt and pepper. Brush 2 tbsp (30 mL) of mixture onto leeks. Add carrots and dill to remaining oil mixture in bowl; toss to coat. Set vegetables aside.
  • Remove ribs from foil and brush with 2 tbsp (30 mL) of the root beer sauce. Grill ribs and leeks about 5 min. on barbecue preheated to medium-high. Brush ribs occasionally with additional root beer sauce. Grill leeks, turning occasionally, until softened. Cool ribs slightly before slicing apart; serve with remaining root beer sauce for dipping, and grilled leeks and carrot slaw on the side.


SLOW COOKER ROOT BEER BABY BACK RIBS - THE COMFORT OF COOKING
slow-cooker-root-beer-baby-back-ribs-the-comfort-of-cooking image
Pour root beer into slow cooker, then place ribs on top. Cook on high for 4 hours, or low for 6-8 hours. Preheat oven to 375 degrees F. Line a large …
From thecomfortofcooking.com
Ratings 2
  • Pour root beer into slow cooker, then place ribs on top. Cook on high for 4 hours, or low for 6-8 hours.
  • Preheat oven to 375 degrees F. Line a large baking sheet with heavy duty aluminum foil. Transfer ribs to sheet. Coat ribs with barbecue sauce (more or less, to your taste). Bake until sauce caramelizes and sticks to the meat, 10 to 15 minutes.


PORK RIBS WITH ROOT BEER BBQ SAUCE | THRIFTY FOODS RECIPES
pork-ribs-with-root-beer-bbq-sauce-thrifty-foods image
Method. Preheat oven to 325 degrees F. Set the ribs meaty side up in a single layer in shallow sided roasting pan. Sprinkle with salt and pepper. Pour in the …
From thriftyfoods.com
Servings 6
Total Time 2 hrs 30 mins


EASY FORK TENDER ROOTBEER RIBS! PERFECT RIBS ALL YEAR ...
Season the ribs with your favorite seasoned salt. Spread sliced onions on the bottom of a large roasting pan. If ribs overlap or need to be layered, that's OK! Add 1 …
From momcrieff.com
Reviews 1
Estimated Reading Time 4 mins
Category Meat
Total Time 12 mins
  • Score the membrane of the back side of the rib rack in a diamond shape. Sounds harder than it is!


ROOT BEER RIBS - RECIPES | PAMPERED CHEF CANADA SITE
Season both sides of the ribs with the barbecue rub, and then cut between the bones to separate into four portions to fit into the pan. Add the root beer to the Rockcrok ® Dutch Oven and then …
From pamperedchef.ca
5/5 (2)
Servings 4
  • Remove the membrane from the rack of ribs (see cook’s tip).Season both sides of the ribs with the barbecue rub, and then cut between the bones to separate into four portions to fit into the pan.Add the root beer to the Rockcrok® Dutch Oven and then add the ribs.


ROOT BEER RIBS - SCHNUCKS
Place ribs in large roasting pan. Reserve 2 cups root beer. Pour remaining root beer over ribs to cover completely. (There may be some root beer remaining.) Cover pan and …
From nourish.schnucks.com
Servings 10
Total Time 2 hrs 10 mins
Category Grilling
Calories 791 per serving
  • Peel membrane from bone side of each rack of ribs. Place ribs in large roasting pan. Reserve 2 cups root beer. Pour remaining root beer over ribs to cover completely. (There may be some root beer remaining.) Cover pan and refrigerate at least 4 hours or up to overnight.
  • In 3-quart saucepan, heat oil over medium heat. Add garlic and onion and cook 4 to 6 minutes or until onion is soft, stirring frequently. Add remaining ingredients and 2 cups reserved root beer; heat to boiling over high heat. Reduce heat to medium and boil 25 to 30 minutes or until sauce becomes very thick and is reduced to 3 cups, stirring occasionally during last 10 minutes of cooking.
  • Meanwhile, prepare outdoor grill for indirect grilling over medium-low to medium heat (grill temperature should be maintained at 325°F). Remove ribs from marinade; discard marinade. Place ribs on unlit part of grill; cover and cook 1-1/2 to 2 hours or until meat is fork-tender and easily pulls away from bone, turning every 20 minutes. Brush ribs generously with sauce during last 20 minutes of cooking. Serve ribs with any remaining sauce.


HOW TO MAKE ROOT BEER RIBS ON A PELLET GRILL | GRILLA GRILLS
Root beer glazed ribs achieve that perfect balance between sweet and salty. Root beer is actually a perfect glaze for grilled ribs because it combines the flavors of herbs, berries and …
From grillagrills.com
  • Stir in equal parts of your favorite BBQ sauce, we recommend Grilla Grills Kongo Kick or Thick 'n' Bold.


BOURBON ROOT BEER RIBS, GRILLED LEEKS & CARROT SLAW - FOODLAND
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From foodland.ca
  • Preheat oven to 300°F (150°C). Brush both sides of ribs with 1 tbsp (15 mL) olive oil. Sprinkle with ½ tsp (2 mL) each salt and pepper. Wrap ribs in foil and place on large baking sheet. Bake 2 hr., or until a meat thermometer registers 160°F (71°C).
  • Meanwhile, combine root beer, barbecue sauce and molasses in medium saucepan over medium heat. Bring to a boil; immediately reduce heat to low and simmer 30 min. or until sauce is thickened and coats back of spoon.
  • In bowl, mix remaining 2 tbsp (30 mL) olive oil, vinegar, mustard, and remaining ¼ tsp (1 mL) each salt and pepper. Brush 2 tbsp (30 mL) of mixture onto leeks. Add carrots and dill to remaining oil mixture in bowl; toss to coat. Set vegetables aside.
  • Remove ribs from foil and brush with 2 tbsp (30 mL) of the root beer sauce. Grill ribs and leeks about 5 min. on barbecue preheated to medium-high. Brush ribs occasionally with additional root beer sauce. Grill leeks, turning occasionally, until softened. Cool ribs slightly before slicing apart; serve with remaining root beer sauce for dipping, and grilled leeks and carrot slaw on the side.


ROOT BEER RIBS - OUR FAMILY FOODS
Sprinkle ribs with salt. Cover and refrigerate 4 hours or up to overnight. 2. Prepare Root Beer BBQ Sauce: In small saucepot, heat oil over medium heat. Add garlic and onion, and cook 4 to 6 minutes or until onion is soft, stirring frequently. Add remaining ingredients and 2 cups reserved root beer; heat to boiling over medium-high heat.
From ourfamilyfoods.com
Estimated Reading Time 2 mins


ROOT BEER GLAZED SHORT RIBS RECIPE - RECIPES.NET
Repeat the process with the remaining short ribs. Remove the meat from the pan; place on a plate and cover to keep warm. Add the carrots and onions to the pan and cook for 4 to 5 minutes or until browned. Add the garlic and cook for 30 seconds. Place the meat back into the pan; add the beef broth and root beer and bring to a simmer.
From recipes.net
Servings 6
Total Time 4 hrs 45 mins
Category Dutch Oven


GRILLED ROOT BEER PORK RIBS - THAT SQUARE PLATE
Original recipe from FOOD & WINE: Annual Cookbook 2012 (click to buy for cheap!) Grilled Root Beer Pork Ribs. 2014-12-14 21:09:58. Serves 6 . These Root Beer Pork Ribs include root beer in the marinade AND the barbecue sauce. The sauce is a root beer reduction + pepper + vanilla bean. Write a review. Save Recipe. Print. Prep Time. 20 min . Prep Time. 20 …
From thatsquareplate.com
Estimated Reading Time 4 mins


SWEET CHILI ROOT BEER BABY BACK RIBS - EVERYDAY GLUTEN ...
In a large glass measuring cup combine kecap manis, root beer and both chili sauces. Set aside ½ cup of sauce for serving. Use the remaining sauce to brush the ribs when on the grill. RIBS; Let ribs sit at room temperature for 1 hour. Preheat the oven to 300°F. Sprinkle the meat side of the ribs with salt. Place on a lightly oiled baking pan ...
From everydayglutenfreegourmet.ca
Estimated Reading Time 5 mins


ROOT BEER RIBS OVEN - ALL INFORMATION ABOUT HEALTHY ...
Root Beer Glazed Pork Ribs | I Heart Recipes hot iheartrecipes.com. Place your meat on your desired cookware, leaving approximately an 1/2 between each rib. Pour 1 cup of root beer into the pan. Make sure you do NOT pour the root beer directly over the meat, otherwise you will wash away some seasonings. Leave your meat uncovered and place your meat in the oven on …
From therecipes.info


SLOW-COOKER ROOT BEER RIBS | SMITHFIELD
Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 3 1/2-4 hours, until ribs are very tender. With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar.
From smithfield.sfdbrands.com


ROOT BEER SHORT RIBS - NOBLE PIG
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 pairing knife, about 3 hours. (To store, refrigerate, up to four days if you choose.) With a slotted spoon, transfer ribs to a large straight-sided skillet; discard solids by pouring/straining liquid through a fine-mesh …
From noblepig.com


ROOT BEER BABY BACK RIBS RECIPE - FOOD NEWS
Root Beer Ribs Crock Pot Recipes. 79,640 suggested recipes. Slow-Cooker Root Beer Country Ribs Kudos Kitchen By Renee. salt, root beer, pepper, bbq sauce, ketchup, root beer, ketchup and 7 more. Slow-Cooker Root Beer Ribs Pork. cornstarch, root beer, dark brown sugar, salt, chili powder, spare ribs and 2 more. Reserve 1 cup root beer and set aside. Pour remaining …
From foodnewsnews.com


10 BEST ROOT BEER RIBS CROCK POT RECIPES | YUMMLY
Root Beer Ribs Crock Pot Recipes. 80,755 suggested recipes. Slow-Cooker Root Beer Country Ribs Kudos Kitchen By Renee. ketchup, ketchup, ribs, pork country ribs, pepper, minced onions and 8 more. Slow Cooker Root Beer BBQ Pork Ribs Cooktop Cove. prepared barbecue sauce, ribs, root beer, salt, pepper.
From yummly.com


ROOT BEER BBQ RIBS INSTANT POT RECIPE
Crecipe.com deliver fine selection of quality Root beer bbq ribs instant pot recipes equipped with ratings, reviews and mixing tips. Get one of our Root beer bbq ribs instant pot recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Beer Braised Brisket This beer braised brisket recipe makes you familiarize with the step by step method of …
From crecipe.com


ROOT BEER & RIBS - COSTILLAS BBQ - HOME - ZAPOPAN - MENU ...
See more of Root Beer & Ribs - Costillas BBQ on Facebook. Log In. Forgot account? or. Create New Account. Not Now. Root Beer & Ribs - Costillas BBQ. American Restaurant in Zapopan. 5. 5 out of 5 stars. Closed Now. Community See All. 8,271 people like this. 8,398 people follow this. 1,693 check-ins. About See All. Av. Guadalupe #4720 (2,035.28 mi) Zapopan, Jalisco, Mexico, …
From facebook.com


EASY SLOW COOKER RIBS RECIPE WITH ROOT BEER - FOODRECIPESTORY
Carefully remove the ribs from the slow cooker placing on. Easy slow cooker ribs recipe with root beer. Place ribs meat side up on a broiling pan. Cover and cook on high for 1 hour. Slow cooker 1 can of beer a 5 to 6 pound pork butt seasonings and a bottle of barbecue sauce. Then come home to a fully cooked mealno last minute scrambling ...
From foodrecipestory.com


PORK RIBS ROOT BEER RECIPES
Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 3 1/2-4 hours, until ribs are very tender. With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar.
From tfrecipes.com


EASY SLOW COOKER RIBS RECIPE WITH ROOT BEER - MY FOOD RECIPES
Root Beer Ribs Rock Crock Recipes Pampered Chef Recipes Crock Meals . Pin On Pork . Crock Pot Root Beer Bbq Ribs Recipe The Frugal Girls Bbq Recipes Ribs Slow Cooker Bbq Ribs Crockpot Ribs Easy . With Only 5 Simple Ingredients This Recipe For Slow Cooker Root Beer Country Ribs Is A Meal The Whole Slow Cooker Recipes Country Ribs …
From myfoodrecipes.info


ROOT BEER BBQ SAUCE RECIPES ALL YOU NEED IS FOOD
ROOT BEER BBQ SAUCE RECIPES INSTANT DUTCH OVEN – CHINESE BBQ RIBS – INSTANT POT RECIPES. Provided by Instant Brands Culinary Team. Prep Time 10 minutes. Cook Time 2 hours . Yield 6-8 servings. Number Of Ingredients 11. Ingredients; 2 1/2 lbs Spare ribs (trimmed and cut into individual ribs - 2 racks) 1 ginger (6-inch piece, peeled, and sliced …
From stevehacks.com


RECIPE FOR COUNTRY-STYLE ROOT BEER–GLAZED RIBS - ALMANAC
Pour the root beer and coffee into a large saucepan, bring to a boil, and boil rapidly until the liquid is reduced by two-thirds, or measures about 11⁄4 cups. (To check, pour the hot liquid into a 2-cup glass measure.) Add the ketchup, 1 tablespoon of tomato paste, lemon juice, and mustard and whisk to blend. Add salt and pepper, to taste, and bring to a simmer. Cook …
From almanac.com


ROOT BEER RIBS - RECIPESBEER.COM
PORK BARBECUE WITH BEER | SARAP NITO PANG-ULAM NA PANG-PULUTAN PA! Gemere (Ginger Beer) 101; PINOY TOP TEN PULUTAN ( BEER MATCHES ) 2020; Vodka with Beer Cocktail | අලුත්ම කොක්ටේල් එකක් | How …
From recipesbeer.com


FOOD WISHES VIDEO RECIPES: ROOT BEER LAMB RIBS OR WHATEVER ...
2 racks of lamb ribs (aka bone-in lamb breast) salt and pepper to taste. For the marinade: 2 tbsp toasted sesame oil. 1 to 2 tbsp Sriracha chili sauce, or other chili paste/sauce. 2 tsp salt. 1 (12-oz) bottle root beer. For the glaze: reserved marinade, boiled down by about half.
From foodwishes.blogspot.com


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