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1
Place root beer and minced ginger in a small sauce pot.
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2
Reduce by 3/4.
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3
Cut ribs in half.
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4
Boil for 5 minutes.
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5
Cool down ribs.
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6
Rub with vegetable oil.
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7
Season with onion powder, white pepper, and salt.
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8
Grill on grill plate for two minutes each side to get grill marks and slight caramelization, or skip this step.
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9
Tear two sections of tin foil big enough to make a pocket to hold each slab of ribs.
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10
Place each slab of ribs in the tin foil.
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11
Pour a little bit of root beer over each slab.
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12
Fold the foil over to make a sealed pocket for each slab.
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13
Roast at 300 for approximately three hours or until ribs are nearly fall off the bone tender.
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14
If the ribs fall off the bone very easily, they are overcooked, but still edible.
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15
Whisk cornstarch and water together in a small, shallow bowl.
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16
Add slurry to reduced root beer very slowly while whisking vigorously, to avoid clumps.
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17
Cook for approximately 5 minutes over medium heat to cook out the starchy taste.
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18
Slowly and carefully add more slurry if glaze is not thick enough.
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19
Open each foil packet, and brush with root beer glaze.
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20
Roast uncovered ribs another 5 minutes to get a beautiful shiny glaze.
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21
Variations; Sake, 5 spice seasoning, apple cider vinegar, molasses, brown sugar, bay leaf, malt vinegar, vanilla extract, espresso, star anise, basil, tarragon
