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Recipe for Country-Style Root Beer–Glazed Ribs | Almanac.com

Country-Style Root Beer–Glazed Ribs

Photo Credit
Cappi Thompson/shutterstock
Yield
Makes 4 to 6 servings.
Category
Course
Credit
The Old Farmer's Almanac EATS

Country-Style Root Beer–Glazed Ribs

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Our Country-Style Root Beer-Glazed Ribs are oven-baked for year-round BBQ flavor. They’re absolutely juicy, mouthwatering, tender and melt-in-your-mouth! Tell us what you think!

Look inside The Old Farmer’s Almanac EATS for more people-pleasing recipes!

RIBS

Ingredients
3-1⁄2 to 4 pounds bone-in, country-style pork ribs
salt and freshly ground black pepper, to taste
garlic powder, to taste
onion powder, to taste
Instructions

Preheat the oven to 350°F. Line a large, rimmed baking sheet with aluminum foil and place the ribs on it. Add salt and pepper, to taste, and dust with the garlic and onion powders. Cover tightly with aluminum foil and bake for 1 hour.

Line a second rimmed baking sheet or roasting pan with aluminum foil. Set aside.

GLAZE

Ingredients
3 cups root beer (not diet)
3⁄4 cup brewed coffee
1⁄2 cup ketchup
1 to 1-1⁄2 tablespoons tomato paste
2 teaspoons lemon juice
1-1⁄2 teaspoons prepared mustard
salt and freshly ground black pepper, to taste
Instructions

Pour the root beer and coffee into a large saucepan, bring to a boil, and boil rapidly until the liquid is reduced by two-thirds, or measures about 11⁄4 cups. (To check, pour the hot liquid into a 2-cup glass measure.) Add the ketchup, 1 tablespoon of tomato paste, lemon juice, and mustard and whisk to blend. Add salt and pepper, to taste, and bring to a simmer. Cook for 5 minutes, stirring occasionally. Remove from the heat. The sauce will thicken as it cools, but to make it thicker or give it more tomato taste, add the remaining 1⁄2 tablespoon of tomato paste and whisk to blend.

To assemble:

Remove the ribs from the oven (expect a lot of fat in the pan) and transfer them to the other foil-lined pan. Spoon some glaze over each rib. Reduce the oven to 325°F and bake, uncovered, for 50 to 60 minutes more, removing to baste with the remaining glaze after 25 to 30 minutes. Warm any leftover glaze and pass it at the table.