Root Beer Glazed Ribs

Root Beer Glazed Ribs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Root Beer glaze is also delicious as a barbecue sauce on chicken, pork chops, and burgers.

  • 5 Pounds Baby Back Pork Ribs
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • Glaze
  • 4 Cups Root Beer
  • 1 Cup Brewed Coffee
  • 3/4 Cup Ketchup
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Lemon Juice
  • 2 Teaspoons Prepared Mustard
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 350 degrees.
  2. In small-size bowl combine, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder. Set aside.
  3. To Make Glaze: In large-size saucepan add root beer and coffee. Bring to boil. Boil 10 to 15 minutes until liquid is reduced by two thirds. Add ketchup, tomato paste, lemon juice, mustard, kosher salt, and pepper. Reduce heat to medium-low and cook 5 minutes. Remove from heat. Sauce will thicken as it cools. If you need to make it a bit thicker then add a tad more tomato paste.
  4. Place ribs on large-size rimmed baking sheet lined with foil. Rub ribs with spice mixture. Cover tightly with foil and place in oven for 1 hour. Line a second rimmed baking sheet with foil. Set aside.
  5. Remove ribs from oven and transfer to other prepared baking sheet. Spoon some of the glaze over ribs. Reduce oven to 325 degrees and place ribs, uncovered, for 25 minutes. Remove and baste with more sauce. Place back in oven for another 25 minutes.
  6. Remove from oven. Let rest a bit before serving. Warm any remaining glaze to serve with ribs.
  7. Serve Warm
  8. Serves 4
  9. Prep Time: 30 Minutes Cook Time: 110 Minutes Total time: 140 Minutes
  10. Note: Do Not Use Diet Root Beer!
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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