Scotty’s BBQ Ribs with Root Beer Rib Sauce
Scott and I spent this past weekend in Delaware with his wonderful parents, who put in a request for some barbecue ribs. How could my grill-master boyfriend say no to that? Not only does he love his summertime (and sometimes wintertime!) grilling adventures, he’s extremely good at it. My man doesn’t joke around when charcoal and large cuts of meat are involved; Which is also why I don’t even bother trying to cook on the grill myself! Furthermore, I was very appreciative to have a break from my usual Chef duties. I know, I know… it may seem I’m always jumping at the opportunity to wield a spatula (or whisk, or rolling pin etc…) but honestly, this foodie gets tired! However, I did whip up a yummy bacon-less German style potato salad to go with these marvelous ribs. Anyway, lets move on to the how-to for these delectable, finger-lickin ribs!
- 1 TBSP extra virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp chile powder
- 1/2 tsp ground cumin
- 2/3 Cup ketchup
- 1/3 Cup root beer
- 2 TBSP soy sauce
- 2 TBSP cider vinegar
- 1/4 tsp freshly ground black pepper
Ribs n’ Rub
- 2 Racks baby back ribs, 1 1/2 to 2lbs each
- 3 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp chile powder
- 2 tsp freshly ground black pepper
- 3 Cups wood chips, such as mesquite
To make the sauce: In a saucepan over medium heat, warm the oil. Add the garlic, chile powder and cumin. Cook for about 1 minute, stirring occasionally. Whisk in the remaining ingredients and simmer for 5 minutes. Set aside.
Remove the thin membrane from the back of each rack of ribs. To do this, slide a thin knife under the edge to lift up the membrane. Grip tightly with a piece paper towel and peel all the way down the rack. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
Make the rub: In a small bowl, combine the rub ingredients. Coat the racks with rub, pressing into the meat.
Preheat the oven to 250°. Soak the wood chips in water. Wrap the ribs in foil and bake for 2 hours in the oven. At the 1.5 hour mark, start the charcoal grill and set it up for indirect grilling (coals on the sides). Add 2/3 of the wood chips to the coals. After 2 hours, remove the ribs from foil and finish on the grill for 45 minutes, keeping the top vent closed so that the heat stays low; around 300°. Since he cooked 2 racks of ribs, Scott used a rib rack to hold the ribs upright, keep them from getting too close to the coals and allow them to cook evenly. After the first 30 minutes, remove the ribs from the rack, lay them flat in the middle of the grill and coat them with the sauce. Add remaining wood chips to the coals and cook for 15 more minutes. Remove ribs from the grill, wrap them in aluminum foil and let rest for about 15 minutes before serving.
Enjoy with more sauce on top if you’d like, and make sure you’ve got plenty of napkins!