Root Beer Ribs
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Root Beer Ribs

Prep: 40 minutes plus marinating
Grill: 1-1/2 hours • Serves: 8


8 pounds baby back pork ribs (about 3 racks)
2 bottles (2 liters each) root beer
2 tablespoons kosher salt

Root Beer BBQ Sauce

1 tablespoon olive oil
4 garlic cloves, minced
1 small yellow onion, finely chopped
2 cups ketchup
1/4 cup red wine vinegar
6 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
2 teaspoons chopped fresh thyme leaves
2 teaspoons ground black pepper
1 teaspoon kosher salt
2 cups root beer (reserved from 2 liter bottle)

1. Peel membrane from bone side of each rib slab. Reserve 2 cups root beer for BBQ sauce. Place rib slabs in large baking dish or roasting pan; pour remaining root beer over ribs to cover completely. (There may be some root beer remaining.) Sprinkle ribs with salt; cover and refrigerate 4 hours or up to overnight.

Root Beer BBQ Sauce
2. In small saucepot, heat oil over medium heat. Add garlic and onion; cook 5 minutes or until onion is tender, stirring frequently. Add remaining ingredients; heat to a boil over medium-high heat. Reduce heat to medium-low; cook 20 minutes or until sauce is thickened, stirring occasionally. Makes about 3 cups.

3. Preheat outdoor grill with all burners on high. Once preheated, turn off 1 of the burners for a 2-burner grill, or center burner for a 3-burner grill. Reduce remaining burner(s) to medium-low. Remove ribs from marinade; discard marinade. Place ribs over unlit part of grill; cover and cook 1-1/2 hours or until meat easily pulls away from bone, turning every 20 minutes and brushing ribs generously with BBQ sauce during last 20 minutes of cooking. Makes about 32 ribs.

4. Serve ribs with remaining BBQ sauce.

Approximate nutritional values per serving (4 ribs):
783 Calories, 47g Fat (17g Saturated), 178mg Cholesterol,
2638mg Sodium, 39g Carbohydrates, 1g Fiber, 50g Protein