Barbecue Root Beer Ribs

Use your favorite Louisiana root beer in this recipe for barbecue ribs.

5.0 from 1 reviews
Barbecue Root Beer Ribs
Makes 6 Servings
  • 1½ tablespoons coarse sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons ground black pepper
  • 2 racks pork loin back ribs (about 3 pounds each)
  • Root Beer Barbecue Sauce (recipe follows), divided
Root Beer Barbecue Sauce
  • ¾ cup root beer
  • ¾ cup ketchup
  • 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. Preheat oven to 300°.
  2. In a small bowl, combine sea salt, garlic powder, dry mustard, paprika, chili powder, onion powder, and pepper. Using a sharp knife, pierce thin membrane on back of ribs; peel off, and discard. Rub spice mixture over both sides of ribs. Wrap ribs in foil, and place on a baking sheet.
  3. Bake for 2½ hours.
  4. Spray grill racks with nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
  5. Remove ribs from foil. Pour 3 tablespoons rib juices into a small bowl. Stir in 3 tablespoons Root Beer Barbecue Sauce.
  6. Grill ribs, meat side down, over direct heat, basting with juice mixture, until charred and crispy, about 10 minutes, turning once halfway through grilling. Serve with remaining Root Beer Barbecue Sauce.
Root Beer Barbecue Sauce
  1. In a medium saucepan, whisk together all ingredients. Bring to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, until thickened, about 45 minutes. Store in an airtight container for up to 3 weeks.




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