Fresh Ideas - The official blog of Save Mart Supermarkets

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By: Save Mart


Oh boy, root beer ribs! This sweet and savory combination is going to bring you right back to your childhood. Oh, you didn't drink root beer as a kid? Well, try it now! 



2-3 racks Master Cut Pork Baby Back Ribs
2 bottles Sunny Select Root Beer
2 tablespoons kosher salt

Root Beer BBQ Sauce

1 tablespoon Filippo Berio Olive Oil
4 garlic cloves, minced
1 cup finely chopped yellow onion
2 cups ketchup
1/3 cup Worcestershire sauce
1/4 cup Sunny Select Red Wine Vinegar
2 tablespoons Sunny Select Dark Brown Sugar
2 teaspoons chopped fresh thyme leaves
Salt and pepper, to taste


Prepare Ribs: Peel skin 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. 

Prepare Root Beer BBQ Sauce: In small saucepot, 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 medium-high heat. Reduce heat to medium-low and cook 20 to 25 minutes or until sauce thickens, stirring occasionally. Makes about 3 cups.

Meanwhile, preheat outdoor grill with all burners on low. Once preheated, turn off 1 of the burners for a 2-burner grill, or the center burner for a 3-burner grill. Remove ribs from marinade; discard marinade. Place ribs on hot grill rack; cover and cook 1-1/2 to 2 hours or until ribs are tender and meat easily pulls away from bone, turning every 20 minutes. Brush ribs generously with BBQ sauce during last 20 minutes of cooking. Serve ribs with remaining BBQ sauce.

Approximate nutritional values per serving: 672 Calories, 45g Fat (17g Saturated), 143mg Cholesterol, 1445mg Sodium, 35g Carbohydrates, 1g Fiber, 33g Protein


Serves: 8


> Chef Tip
Removing the thin layer of skin on the underside of the ribs prior to applying a marinade allows the marinade to penetrate the meat. To peel skin from ribs, turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the skin from a corner of the slab. Work your fingers between the skin and rib meat to loosen the skin. Grab the skin with a paper towel and pull the skin across the slab to remove.

Last Updated Tuesday, September 02, 2014 - 01:36 AM.
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