Simple, yet special, recipes for the home chef.

Appetizing and Wonderful (A & W) Root Beer Ribs #SundaySupper

Appetizing & Wonderful (A & W) ROOT BEER Ribs |

Let’s get low and slow for a quick second. That’s the theme for this week’s #SundaySupper that’s being hosted by Susan at The Girl In The Little Red Kitchen. While I love slow-cooked and long-simmering items like ragu and stews, I think my favorite low and slow item has to be baby back ribs. I don’t make them often – maybe once a year, which makes it feel more special when I do eat them.  Now, with my obsession with “House of Cards,” I make them whenever a new season is released on  Netflix. A “House of Cards” watching binge requires Frank Underwood’s favorite food!


I adapted this recipe from the best rib recipe I’ve ever made – Dr. Pepper Ribs from Men’s Health. They are sweet and tangy, and fall-off-the-bone tender. I knew if Dr. Pepper would work, so would root beer. The cool thing about this recipe is that people can’t really tell you used root beer – it’s not a flavor you can pick out and identify in the finished product. All you know is that the ribs are amazing, and there’s a secret ingredient.
I’ll leave you with the photo my husband thought looked like two racks of ribs making sweet, sweet, low & slow love. Yeah, he’s hilarious.


Appetizing & Wonderful (A & W) ROOT BEER Ribs |

Appetizing and Wonderful (A & W) Root Beer Ribs

Yield: 4 to 6 servings


  • 2 racks baby back ribs
  • 1 bottle (2 liters) root beer
  • 2 tablespoons plus 1/2 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 small white onion, finely chopped
  • 1 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon light brown sugar
  • 1-1/2 teaspoons chopped fresh thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper


  1. Place ribs in large baking dish (I use my big roasting pan. I also generally cut each rack in half so I can get everything nestled in the pan easier). Pour all but 1 cup root beer over ribs. Sprinkle 2 tablespoons salt over ribs; cover and refrigerate at least 4 hours or up to overnight, turning once if possible.
  2. Preheat oven to 350 degrees F. Remove ribs from root beer and pat dry with paper towel. Discard root beer in pan; wipe pan dry. Place ribs back into pan. Add 1 cup water; cover tightly with foil. Cook 2 hours or until meat is nearly falling off the bone.
  3. Meanwhile, make Root Beer Barbecue Sauce: In small saucepan, heat oil over medium heat. Add garlic and onion; cook 3 to 4 minutes or until onion is soft, stirring frequently. Add remaining ingredients (including reserved 1 cup root beer and 1/2 teaspoon salt); heat to boiling. Reduce heat to medium-low and simmer 15 to 20 minutes or until sauce thickens, stirring occasionally.
  4. Just before ribs hit the 2 hour mark in the oven, preheat grill for indirect grilling over medium-high heat. Put bones on cooler side of grill, bone side down. Brush with some Root Beer Barbecue Sauce and cook 10 to 15 minutes, then flip. Brush with sauce again and cook until ribs are lightly charred and meat is falling off bone. Serve with any remaining sauce. Bring wet-naps to the table.

Adapted from Men's Health.

Don’t forget to check out all of the delicious Sunday Supper recipes:

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

I’d love to hear about your favorite food that is cooked low and slow!  Feel free to leave links and/or recipes in the comments. Also, please join us for our live Twitter chat tonight at 7pm EST using the #SundaySupper hashtag, and check out the Sunday Supper board on Pinterest.

One Response to “Roasted Garlic and Almond Dip”

  1. fnm — May 14, 2013 at 12:05 pm

    The dip is nice. Thanks will try this at least once. Wonderful post. Clickcocktail


Leave a Comment