How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for BBQ Ribs with Root Beer BBQ Sauce?

You need 18 ingredients. The key ingredients include: 1/2 cup kosher salt, 1/4 cup molasses, 10 whole cloves, 4 cinnamon sticks, and more.

Is BBQ Ribs with Root Beer BBQ Sauce suitable as meat & poultry?

Yes, BBQ Ribs with Root Beer BBQ Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover BBQ Ribs with Root Beer BBQ Sauce?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

BBQ Ribs with Root Beer BBQ Sauce Recipe

Name: BBQ Ribs with Root Beer BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Kosher salt and freshly ground black pepper; Canola oil, for brushing

BBQ Ribs with Root Beer BBQ Sauce

Eats Now Editorial Team · 581 kcal · Meat & Poultry

1
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.
2
Remove and let cool.
3
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.
4
Remove the ribs from the brine, rinse, pat dry and put on baking racks set over baking sheets.
5
Refrigerate for several hours until the surface dries and forms a film.
6
For the root beer BBQ sauce: Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft.
7
Add the ginger and garlic and cook for 1 minute.
8
Add the paprika and cook for 1 minute.
9
Stir in the root beer and cook until reduced by half.
10
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.
11
Add the lemon juice and zest and season with salt and pepper.
12
If using the kamado-style ceramic charcoal cooker: Remove the grill grate and ceramic plate from the cooker.
13
Add the hot hardwood charcoal and scatter the soaked hickory chips over the top.
14
Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke.
15
Put on the ceramic plate.
16
Put a disposable pan with some steaming liquid on the plate, and then put on the grill grate.
17
Brush the ribs with some canola oil.
18
Put the ribs on the grill, cover and cook until the ribs are tender and juicy, about 2 hours.
19
Brush with the root beer BBQ sauce, turning occasionally, during the last 15 minutes of cooking.
20
If using charcoal, set up the grill for direct and indirect heat.
21
Brush the ribs with some canola oil.
22
Start the ribs as above over indirect heat.
23
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.

BBQ Ribs with Root Beer BBQ Sauce

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