Best Grilled Root Beer Pork Ribs Recipes

ROOT BEER BBQ RIBS

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.

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.

STICKY ROOT BEER BBQ RIBS

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.

BEER RIBS

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.

GRILLED ROOT BEER PORK RIBS

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 ROOT BEER PORK RIBS

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. 2. Preheat the oven to 325°. 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. 3. 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. 4. 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. Notes Long pepper, a fragrant relative of black pepper from Indonesia, can be found at specialty food stores and online at salt traders.com.

BEER - MARINATED PORK BACK RIBS WITH SIDE SAUCE

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.

BRAISED AND GRILLED OR BROILED PORK RIBS

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.

ROOT BEER PORK CHOPS

Steps:

• Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
• Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

BARBECUED RIBS WITH BEER

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.