Root beer is the secret ingredient in this recipe resulting in a irresistible slight vanilla-molasses taste.
- 8 lb. Pride of the Farm pork loin baby back ribs (about 3 racks)
- 2 (2 liters) bottles Schnucks Root Beer
- 1 tbsp. Schnucks olive oil
- 6 large garlic gloves, minced
- 1 small yellow onion, finely chopped
- 2 cups Schnucks ketchup
- 1/3 cup Worcestershire sauce
- 1/4 cup red wine vinegar
- 2 tbsp. Schnucks dark brown sugar
- 2 tsp. chopped fresh thyme leaves
- 2 tsp. ground black pepper
- 1 tsp. kosher salt
- Peel membrane from bone side of each rack of ribs. Place ribs in large roasting pan. Reserve 2 cups root beer. Pour remaining root beer over ribs to cover completely. (There may be some root beer remaining.) Cover pan and refrigerate at least 4 hours or up to overnight.
- In 3-quart saucepan, heat oil over medium heat. Add garlic and onion and cook 4 to 6 minutes or until onion is soft, stirring frequently. Add remaining ingredients and 2 cups reserved root beer; heat to boiling over high heat. Reduce heat to medium and boil 25 to 30 minutes or until sauce becomes very thick and is reduced to 3 cups, stirring occasionally during last 10 minutes of cooking.
- Meanwhile, prepare outdoor grill for indirect grilling over medium-low to medium heat (grill temperature should be maintained at 325°F). Remove ribs from marinade; discard marinade. Place ribs on unlit part of grill; cover and cook 1-1/2 to 2 hours or until meat is fork-tender and easily pulls away from bone, turning every 20 minutes. Brush ribs generously with sauce during last 20 minutes of cooking. Serve ribs with any remaining sauce.
Prior to marinating the ribs, the membrane should be removed to allow the marinade to penetrate the meat. To peel the membrane from ribs, turn the ribs bone side up. With a sharp paring knife, carefully lift up the edge of the membrane from a corner of the slab. Work your fingers between the membrane and rib meat to loosen the membrane. With a paper towel in your hand to avoid slipping, pull the membrane across the slab to remove. To prepare a gas grill for indirect grilling, preheat grill with all burners on high. Once preheated, turn off 1 burner on a 2-burner grill or 2 burners on a 3-burner grill. Reduce the heat on the remaining burner to medium-low. Place ribs on unlit part of grill. You want to maintain an internal grill temperature of about 325°F. Ribs can also be cooked in preheated 325°F oven. Place racks in single layer in foil-lined large rimmed baking pans. Bake, uncovered, 1-1/2to 2 hours or until ribs are fork-tender, brushing ribs generously with sauce during last 20 minutes of cooking.
791 CALORIES Per Serving
SATURATED FAT: 17G