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–+ servings

Root Beer Ribs

Diner-StyleGrillPorkStove-Top
Time :4 hours
Yield :6 servings
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Root Beer Ribs are bubbling with such great flavor! Soak up every last drop of the sweet-sauced protein that'll have everyone licking their fingers and plates to ensure they get to experience it all! Not to mention, the meat effortlessly falls off the bone so you can count on this soda-pop-infused main to really add some flavor to your backyard bash. Cheers to Root Beer Ribs!
Root Beer Ribs are bubbling with such great flavor! Soak up every last drop of the sweet-sauced protein that'll have everyone licking their fingers and plates to ensure they get to experience it all! Not to mention, the meat effortlessly falls off the bone so you can count on this soda-pop-infused main to really add some flavor to your backyard bash. Cheers to Root Beer Ribs!

Ingredients

For the barbecue sauce:

  • 3/4 cup ketchup
  • 2/3 cup root beer
  • 1/2 cup honey
  • 3 cloves garlic minced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper

For the ribs:

  • 2 full racks (about 2 pounds each) baby back ribs
  • 1 1/2 tablespoons coarse sea salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground mustard
  • 1 tablespoon garlic powder
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon onion powder
  • 2 teaspoons chipotle chili powder

Directions

  • In a saucepan over medium heat, add the ketchup, the root beer, the honey, the minced garlic, the apple cider vinegar, the Dijon mustard, the Worcestershire sauce, the onion powder, 1/2 teaspoon of the paprika, and 1/4 teaspoon of the black pepper and whisk to combine. Bring the barbecue sauce mixture to a boil.
  • Reduce the heat to low and cook the barbecue sauce, stirring occasionally, until it thickens, about 30 minutes-1 hour.
  • Transfer the saucepan from the heat and let it cool to room temperature.
  • Preheat the oven to 300 degrees F.
  • Place each of the rib racks on a doubled sheet of aluminum foil.
  • In a bowl, add the salt, the remaining paprika, the ground mustard, the garlic powder, the remaining pepper, the onion powder, and the chipotle chili powder and whisk to combine.
  • Evenly rub the spice mixture all over both sides of each of the rib racks, then wrap them up in the aluminum foil.
  • Place each of the wrapped rib racks on a baking sheet, then place it on the center rack in the oven. Bake until the meat is very tender, about 2 hours 30 minutes.
  • Preheat the grill to high heat.
  • Transfer the baking sheet to a wire rack. Carefully unwrap each of the rib racks, then pour the meat juices from the foil packets into a large bowl. Discard the foil.
  • Add 4 tablespoons of the reserved barbecue sauce to the meat juices and whisk to combine.
  • Place the rib racks on the grill and cook, occasionally basting them with the barbecue sauce-meat juice mixture, until they are charred and slightly crisp on the outside, about 10-12 minutes.
  • Place the rib racks on a cutting board and let them slightly cool.
  • Evenly coat each of the rib racks with the remaining reserved barbecue sauce.
  • Slice and serve.
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