Root Beer Ribs (easy oven recipe)

Two servings of rootbeer ribs. Each portion has three ribs and the ribs are covered in barbeque sauce. Served on a blue plate.

5 from 3 votes

Root Beer Ribs (easy oven recipe)

An easy recipe to make ribs! This can be made inside and finished on the grill (if you'd like). Or, they can be finished inside the oven. Perfect ribs for any time of year. The rootbeer gives it the most delicious flavor!

Prep Time10

Total Time10

Course: meat

Cuisine: American

Servings: servings

Calories: 289Kcal

Author: Susan Moncrieff

Ingredients

2 racks pork back ribs. I've also used St. Louis Style
1 tablespoon Seasoned salt we use Red Robin but Lawry's is great too!
2 sweet onions cut into ½ inch slices
2 cans root beer
1 tablespoon vanilla
1 cup barbeque sauce use your favorite

Instructions

Preheat oven to 300° Fahrenheit
Score the membrane of the back side of the rib rack in a diamond shape, or peel the membrane off.
Season the ribs with your favorite seasoned salt. I'm generous with it and I rub it in.
Layer sliced onions on bottom of roasting pan.
Add 1 tablespoon vanilla to root beer. Pour the root beer & vanilla mixture over the ribs.
Place ribs on top of onions, meat side up.
Cover with a lid (or, if you don't have a lid, cover tightly with tin foil).
Bake for 2 ½ hours.
Carefully move the ribs to a baking sheet (I use two tongs). Add barbeque sauce to both sides.
Make sure ribs are meat side up for the oven.
Roast in the oven, uncovered for about 10 minutes at 400° Fahrenheit. Baste with more sauce if your family is the saucy kind.
Optional Finishing Method Instead of placing in the oven to finish, grill both sides on an medium-hot outdoor grill for 3-4 minutes each side.
Cut between every third rib. ENJOY!

Notes

Store in refrigerator for up to 3 days.
May be frozen if well wrapped for up to 3 months.

Nutrition (I am not a nutritionist. These are estimates only)