Root Beer Bbq Ribs Recipes

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.

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.

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.

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.

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.

CROCK POT ROOT BEER BBQ RIBS RECIPE!

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!

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 RIBS

Steps:

• 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. Cover and place in the Rockcrok® Slow Cooker Stand. Cook on LOW for 6-8 hours or on HIGH for 4 hours. During the last hour of cooking, add the barbecue sauce.

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.

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.