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 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.
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.
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.
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.
GRILLED ROOT BEER PORK RIBS
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
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.
GRILLED BEER BASTED RIBS
These are to die for! They fall right off the bone!
Provided by Megan Conner
Categories Ribs
Time 2h25m
Number Of Ingredients 13
Steps:
- 1. Make your spice rub, rub your ribs down and let stand and come to room temperature takes about 15 minutes or so. While letting your meat come to room temperature with the rub on it, allows the meat to start to absorb some of the flavors.
- 2. Preheat the oven for 375, get a baking sheet and dump the can of beer into the pan then place the ribs on the pan and cover with aluminum foil.
- 3. Place ribs into the oven and bake them covered for 1 hour and 30 minutes. While waiting prepare your charcoal grill and get it burning.
- 4. Take ribs out of oven and baste them with the bbq sauce of your choice and take and put on the grill, grill for 15 minutes then flip and baste opposite side. Grill for another 15 minutes, and enjoy!
BEER - MARINATED PORK BACK RIBS WITH SIDE SAUCE
The sauce for this recipe does not require and cooking, but must be prepared and then let sit for 2 hours before using on the ribs, you can even make it days ahead and refrigerate until ready to use. Plan ahead the ribs need to marinade for 5 hours. If you have any fresh herbs around such as rosemary OR thyme (one or the other do not use both) then throw in a couple tablespoons into the beer marinade.
Provided by Kittencalrecipezazz
Categories Pork
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix all the sauce ingredients in a large glass bowl, then let sit for a minimum of 2 hours before using it.
- Cut the ribs into smaller portions.
- Spread the onion slices in the bottom of a large baking dish (you might have to use two dishes for this).
- Place the ribs over the onion slices, then sprinkle the herbs (if using) over the ribs.
- Sprinkle with garlic, peppercorns and bay leaves.
- Pour the beer over the ribs.
- Cover with plastic wrap, then marinate for 5 hours.
- Remove the ribs from the dish.
- Place the ribs bone-side down on the grill, over medium heat.
- Remove some sauce from the bowl to baste the ribs with.
- Grill for about 10 minutes turning occasionally, or until browned, basting every few minutes with the sauce.
- Serve the remaining sauce with the ribs.
Nutrition Facts : Calories 2194.5, Fat 136.5, SaturatedFat 50.1, Cholesterol 459.3, Sodium 1455.2, Carbohydrate 129.3, Fiber 15.1, Sugar 76.2, Protein 101.5
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.
BRAISED AND GRILLED OR BROILED PORK RIBS
The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning. And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler. Of course the broiler won't add wood flavor, but then neither will a gas grill or briquettes. What I did for the ribs in the recipe here was brown them, then slowly braise them in the oven (the top of the stove would work as well). When they were nearly falling off the bone I took them straight from the braising liquid and ran them under the broiler, just until they crisped up.
Provided by Mark Bittman
Categories dinner, barbecues, main course
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
- Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
- Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.
Nutrition Facts : @context http, Calories 821, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 67 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 792 milligrams, Sugar 0 grams, TransFat 1 gram
BARBECUED RIBS WITH BEER
These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 3 servings.
Number Of Ingredients 6
Steps:
- Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.
Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.
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