Bjs Root Beer Bbq Sauce Recipes

ROOT BEER BBQ SAUCE

Steps:

• Reduce the root beer to 1 cup over medium heat in a large saucepan -- this takes about one hour.
• Add the Apple Cider Vinegar, ketchup, Yellow Mustard, lemon juice, Worcestershire Sauce, Tabasco, salt and pepper.
• Stir well and simmer for twenty minutes.
• Finish the sauce by whisking in the cold butter for extra body and flavor.

ROOT BEER BBQ WINGS

Steps:

• In a small saucepan over medium-low heat, whisk together root beer, ketchup, brown sugar, honey, Worcestershire, lime juice, garlic powder and onion powder.
• Simmer until the flavors meld and the sauce reduces slightly, 8 to 10 minutes.
• To make wings: Preheat oven to 425°. Line a large rimmed baking sheet with a metal rack.
• In a large bowl, toss chicken wings with vegetable oil and season with salt and pepper.
• Place on wire rack and bake until golden and crispy, 55 minutes to 1 hour.
• Brush baked wings with barbecue sauce and broil until caramelized, about 4 minutes.

COUNTRY STYLE ROOT BEER GLAZED RIBS RECIPE (OVEN BAKED)

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.

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.

EASY HOMEMADE ROOT BEER BARBECUE SAUCE

Steps:

• Add the olive oil to a medium heavy-bottomed saucepot set over medium-low heat, then add the minced garlic and sauté, stirring constantly, for about 2 minutes until golden brown.
• Stir in the root beer, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil then reduce it to a simmer and cook, stirring occasionally, for 6 to 8 minutes until the sauce has reduced by 1/4. Continue with the directions below for two sauce consistency options.

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.

ROOT BEER BBQ SAUCE

Steps:

• Combine all the ingredients through the pepper in heavy medium saucepan. Bring the mixture to boil over MEDIUM heat, stirring occasionally. Reduce the heat to MEDIUM-LOW and simmer for 8 to 10 minutes to blend the flavors and reduce the sauce slightly. Season to taste with salt and additional pepper, if desired.
• Allow the sauce to cool slightly then transfer it a mason jar or other airtight container. Cover and refrigerate until ready to use.

BEST DAMN ROOT BEER BBQ SAUCE

Steps:

• In a large stainless steel pot, add ketchup, mustard, brown sugar, red wine vinegar, molasses, sherry vinegar, and cayenne pepper.
• Whisk to combine. Simmer over low heat for 30 minutes.
• Add BEST DAMN Root Beer, butter, and sriracha whisk to combine, and simmer for another 30 minutes.
• Cool over ice bath; store.

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 CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F.
• Spray a rimmed cookie sheet with non-stick spray.
• Place the wings in a large mixing bowl. Add the salt and white pepper, toss to coat the wings evenly. Place the wings in rows on the cookie sheet, leaving a little space between each wing.
• Place the cookie sheet in the preheated 450 degree oven, and bake for 20 minutes. Flip them over and cook for about 10 minutes more.
• While they cook combine the root beer, brown sugar, smoked paprika, chipotle powder in a small saucepan. When you drop the sugar into the root beer it will fizz up, it's okay, totally normal. Bring to a boil over medium-high heat, whisking as you go along. Once it boils, add the cornstarch slurry. If you are not sure how to make a cornstarch slurry it's actually really easy and will prevent lumps. All you have to do is grab a small mason jar with a lid, then add just a little bit of the hot root beer sauce to the jar, about 1/2 cup. Then add the cornstarch to the jar, pop the lid on, secure the lid, then shake the jar. You now have a slurry.
• Add the slurry back into the saucepan, and whisk to keep it moving so it becomes smooth and starts to thicken. Once it thickens you remove from the heat.
• At this time take the wings out of the oven, transfer to a mixing bowl (keep your pan out, the wings are going back in the oven to caramelize) and pour about half the liquid into the bowl. Set the other half aside for dipping wings into, if you dig that kind of thing.
• Now toss the chicken wings in the sauce to coat evenly. Pour them back onto the cookie sheet and spread them out evenly. Place the cookie sheet back in the oven and cook for about 8 to 12 minutes, depending on how crispy you like your wings. I like to cook mine for about 5 or 6 minutes then flip them and crisp the other side. Remove from oven.
• Pour the remaining sauce into bowls or mason jars for dunking.
• Serve with a big old saucy, messy smile!

ROOT BEER BBQ SAUCE

Steps:

• Add oil to a dutch oven on medium heat.
• Add the onions and cook until they start to brown, stirring occasionally, about 5-6 minutes.
• Add in the root beer, tomato sauce, brown sugar, Worcestershire sauce, salt and pepper and stir until combined.
• Cook for 30-35 minutes until the mixture has cooked down by half and thickened.
• Use hot or store in the refrigerator.

STICKY ROOT BEER BBQ RIBS

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.

GRILLED BABY BACK RIBS WITH ROOT BEER BBQ SAUCE

Steps:

• Preheat the oven to 300 degrees F. Place each rack of ribs on a doubled sheet of aluminum foil.
• In a bowl, whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs up in the aluminum foil. Place the racks on a baking sheet and put them on the center rack in the oven. Bake for 2 1/2 hours.
• After 2 1/2 hours, gently pour the juice in the foil packets into a large bowl or measuring cup. Whisk in 3 to 4 tablespoons of BBQ sauce.
• Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, place the ribs on the grill and cook for 10 to 12 minutes, until they are charred and slightly crisp on the outsides, basting and rubbing the juices/BBQ sauce mixture on top. Let cool slightly before serving with lots of BBQ sauce.

ROOT BEER BBQ SAUCE

Steps:

• Warm the olive oil over medium heat in saucepan. Add the onion and cook until softened and transclucent, about 3-5 minutes; stirring occasionally.
• Stir in remaining sauce ingredients. Increase heat to medium-high and bring to a simmer. Simmer until slightly thickened about 10-15 minutes.
• Serve over your favorite sandwiches, dunk chicken strips in or enjoy any way you can!
• Store in airtight container in fridge for 3-5 days.

SUNNY'S ROOT BEER BBQ WINGS

Steps:

• For the glaze: In a pot on medium-high heat, add the root beer, ketchup, sugar, lime juice, garlic and ginger. Whisk together until the mixture begins to boil and the ketchup and sugar are dissolved into the root beer. Lower to a simmer and when it begins to reduce in volume and thicken, turn off the heat and add the pepper. Allow to steep in the residual heat for 10 minutes, then discard the pepper and stir the glaze.
• For the wings: In a large paper bag, add the flour, cornstarch, a nice pinch of salt and a few grinds of black pepper. Crimp it shut and gently toss it to mix the contents. In batches, add a few wings and toss them from side to side to fully coat. Remove to a wire rack and allow to rest until the flour soaks into the skin, about 15 minutes. Repeat the process for 2 dry coats. After the second resting period, the wings are ready to fry.
• In a deep fryer or deep heavy pot, add enough oil to fill to about 4 inches. Heat the oil until a deep-fry thermometer registers 350 degrees F. Add the wings in batches to keep the temperature and fry each batch 12 minutes. Remove the wings to a paper towel-lined plate and sprinkle immediately with a pinch of salt.
• In batches, add a bit of the glaze to a large bowl and a few wings, then toss them to coat. Remove the wings to a platter, top with a spritz of lime and a sprinkle of sesame seeds and serve.

HOMEMADE ROOT BEER BARBECUE SAUCE RECIPE

Steps:

• Pour oil into saucepan over medium-high heat.
• Saute until onions start to become translucent.
• Add all remaining ingredients and simmer on low for 45 minutes.
• Let sauce cool completely, then blend in a blender or an immersion blender to puree ingredients.
• Simmer for an additional hour.
• Cool sauce completely.
• Pour into a pint sized mason jar.

12 BONES SMOKEHOUSE ROOT BEER BABY BACK RIBS RECIPE

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.

EASY ROOT BEER GLAZE

Steps:

• In medium saucepan, whisk together ingredients.
• Bring to boil and reduce heat to medium.
• Cook uncovered until mixture reduces in half (about 15 to 20 minutes) stirring occasionally.
• Brush half of sauce on ham prior to baking.
• Brush remaining sauce over ham just as it comes out of the oven.
• For a lighter flavor, only brush ham with 1/4 of the glaze before going into the oven and 1/4 of the glaze coming out.
• Offer the rest of the glaze to guests at the table to flavor their own ham to their liking!