Root Beer Ribs..
Root Beer Ribs
These ribs are so succulent & tasty you would be a fool not to try this recipe, they are crisp on the outside & then they just fall apart in your mouth with all the delicious flavours hitting your palate..
Prep Time: 30 mins + Marinating
Cooking Time: 2Hrs
2 racks baby back ribs
2 bottle root beer
2 tablespoons plus 1/2 teaspoon kosher salt, divided
1 tablespoon olive oil
3 garlic cloves, minced
1/2 small white onion, finely chopped
1 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon light brown sugar
1-1/2 teaspoons chopped fresh thyme
1 teaspoon ground black pepper
1 teaspoon chilli powder
1/4 teaspoon cayenne pepper
1. Place ribs in large baking dish (I use my big roasting pan. I also generally cut each rack in half so I can get everything nestled in the pan easier). Pour all but 1 cup root beer over ribs. Sprinkle 2 tablespoons salt over ribs; cover and refrigerate at least 4 hours or up to overnight, turning once if possible.
2. Preheat oven to 350°. Remove ribs from root beer and pat dry with paper towel. Discard root beer in pan; wipe pan dry. Place ribs back into pan. Add 1 cup water; cover tightly with foil. Cook 2 hours or until meat is nearly falling off the bone.
3. Meanwhile, make Root Beer Barbecue Sauce: In small saucepan, heat oil over medium heat. Add garlic and onion; cook 3 to 4 minutes or until onion is soft, stirring frequently. Add remaining ingredients (including reserved 1 cup root beer and 1/2 teaspoon salt); heat to boiling. Reduce heat to medium-low and simmer 15 to 20 minutes or until sauce thickens, stirring occasionally.
4. Just before ribs hit the 2 hour mark in the oven, preheat grill for indirect grilling over medium-high heat. Put bones on cooler side of grill, bone side down. Brush with some Root Beer Barbecue Sauce and cook 10 to 15 minutes, then flip. Brush with sauce again and cook until ribs are lightly charred and meat is falling off bone, this can also be done on the BBQ weather permiting. Serve with any remaining sauce. Bring wet-naps to the table.
Removing the thin layer of skin on the underside of the ribs prior to applying a marinade allows the marinade to penetrate the meat. To peel skin from ribs, turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the skin from a corner of the slab. Work your fingers between the skin and rib meat to loosen the skin. Grab the skin with a paper towel and pull the skin across the slab to remove.