Sweet & Sticky Apple-Root Beer Ribs
Yield: 8 servings
Total Time: Overnight
Savory sweet ribs your family will love!
Accompaniment: Smoky Honey Mustard Apple Slaw, Mashed Potatoes, and Green Bean Casserole
Ingredients
For the ribs
- 3 lb. St. Louis Pork Sparerib racks
- barbecue sauce (I used Sweet Baby Ray’s Hawaiian Style BBQ)
For the dry rub
- 6 tbsp dark brown sugar, packed
- 1 tbsp lemon zest
- 1 tbsp kosher salt
- 2 tsp Korean red pepper flakes (Gochugaru)
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground ginger
For the braising liquid
- 3 large cloves of garlic, roughly chopped
- 1½ cups apple juice
- 1½ cups root beer
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp ponzu
- 1 tbsp Better than Bouillon Roasted Chicken Base
- 1½ tsp MSG (monosodium glutamate), optional for savory depth
- ½ tsp fish sauce, optional
Instructions
The day before cooking
Step 1: Gather all of the ingredients for the dry rub.
Step 2: Add all the dry rub ingredients to a small bowl (after zesting – save the lemon, wrapped, in the refrigerator for tomorrow).
Step 3: Stir to combine.
Step 4: Lay down two large sheets of plastic wrap, overlapping.
Step 5: Cut one of the racks in half and set in the center of the plastic wrap.
Step 6: Sprinkle ¼ of the rub on the bone-side of the ribs and massage to coat.
Step 7: Flip the ribs and sprinkle ¼ of the rub on the meat side, massage to coat.
Step 8: Tightly wrap the ribs with the plastic wrap to keep the dry rub contained.
Step 9: Tightly wrap in foil to keep the moisture in.
Step 10: Repeat the same process for the second rack, then set both packages in a large baking dish. Refrigerate overnight.
The next day
Step 1: The next day, let ribs rest uncovered at room temperature for 30 mins.
Step 2: While the ribs rest, gather all of the ingredients for the braising liquid.
Step 3: Peel and finely chop the garlic, then add to a medium saucepan.
Step 4: Juice the lemon you saved from the day before.
Step 5: Combine all the remaining braising ingredients in the saucepan with the garlic.
Step 6: Whisk thoroughly to combine.
Step 7: Bring to a gentle simmer, whisking occasionally, over medium heat. About 13 mins.
Step 8: Simmer for 5 mins then remove from the heat.
Step 9: When the ribs are done resting, pat dry and heat a large skillet over medium heat for 5 mins.
Step 10: Sear each rack, meat-side down, for 2–3 mins without moving it. Press down gently with tongs occasionally to ensure even contact and a good sear across the entire surface.
Step 11: Place the rib racks bone-side down in a large baking dish, slightly overlapping.
Step 12: Add the braising liquid.
Step 13: Lift the ribs gently to distribute the braising liquid.
Step 14: Tightly cover the roasting pan with foil and place it on the lowest oven rack. Bake for 1 hr 30 mins in the preheated oven.
Step 15: Carefully remove the ribs from the oven and flip each rack so the exposed edges are now facing down in the braising liquid. Cover tightly with foil and continue baking for an additional 1 hr 30 mins then turn off the oven and leave the ribs inside—without opening the door—for 1 hr.
Step 16: When the ribs are done resting, place the ribs on a foil lined baking sheet. Turn on the broiler and preheat 5 mins.
Step 17: Brush the ribs generously with the barbecue sauce, then broil for 5 mins 6” below broiler. Rotate the baking dish 180° and continue broiling 5 mins.
Step 18: Do another generous barbecue layer.
Step 19: Broil for 5 mins 6” below broiler. Rotate the baking dish 180° and continue broiling 5 mins.
Let rest 20 mins.