If you want JUICY (see that drip?!! whoa!), melt in your mouth, so tender that they fall off the bone, Best Barbecued Root Beer Ribs, then you have just come to the right place!!
Ribs are one of our all-time favorites, (*of which I now have 11 recipes on this blog for you to try!), but I don’t cook them on the grill yet!), boil them (god forbid!), nor do I toss them into the crock pot. Nope.
My slow-roasted oven method for ribs just plain works the best for us. They take half the time this way as compared to a crock pot method, (which don’t turn out as tender and juicy), you don’t lose all the flavor into the water when boiling them, and you can make these any time of year versus grilling them for hours on end using up half of your tank of propane or charcoal supply for the year.
Someday I will try slow-grilling them, or maybe in the smoker….but I’ll still have to do a rack this way for the hubs as he doesn’t care for grilled ones at all. No probs. We all like things like we like them, right?
For this method, just prep them by removing the sinew (silver skin) from the back (*see here), coat them heavily with the dry rub on both sides, add a little root beer into the foil pouch underneath and on top, seal, and just let them do their magic in the oven!
(*DO NOT skip the step of removing that yucky stuff of the back. The sinew is really gross, and not permeable. Which means that the seasoning can’t even get through it. So, always, always, remove it. It’s easy to do.)
While they bake, whip up the sauce and simmer it until as thick as you like, about 5 – 7 minutes is all. Then when the ribs are done baking, coat them with sauce, give them a quick trip back to the oven, and that’s all there is to it!
And you are just a couple hours away from the best damn barbecued root beer ribs you’ve ever had the ultimate pleasure of tasting!
And, (yes, there’s another bonus to these!!), by using foil on the baking sheet, and foil to wrap them, the cleanup is a BREEZE. Like…NONE. Who doesn’t love THAT? 🙂
Lip-smackin’, finger-lickin’, plate swipin’, chin drippin’ heavenly goodness!!!
A hunk-a hunk-a pork love!!!!!! OH yea. Look at that CHUNK that fell off!!
Come to mama, baby!!!
I say PFFFFT!!!! to “rib snobs” who say that they MUST be semi-tough, and semi-dry, and you should have to literally tug and pull the meat away from the bone with your teeth, gnawing at them and never even getting all that delicious meat stuck to the bones. What’s so terrible about meat that falls cleanly off the bone, is juicy as hell, so tender it literally almost melts in your mouth, and are slow-roasted in the oven, right?
I would lose in a rib competition, but these are winners in our house! Just to be clear, nothing against grilling ribs, especially competitors who live to grill them and go by what the “rib rules” are! I just don’t think that it’s the only way they can be, and knock the rest of us!
I do hope you enjoy! These truly are wonderful!!
Best Barbecued Root Beer Ribs
For Barbecue Sauce:
Sunday 3rd of April 2022
From your directions do the ribs go in the oven with meat side down for the 21/2 hours? As you don't mention to flip them back over after dry rubbing the rib side?? Thanks
Sunday 3rd of April 2022
@Dale, I think I answered my own question with a quick google search....meaty side down :)
Jegenna M Hudgins
Monday 8th of January 2018
Made it, and loved it!