3 hrs 30 mins
This is one of Emeril's. I haven't tried it yet but we intend to fire up the grill this Memorial Day and this is on the menu for sure! I wanted to put it out here so I didn't lose it and maybe some other folks will want to try it out. Let me know if you like it!
My Private Note
Units: US | Metric
- 2 (12 ounce) cans root beer
- 2 tablespoons hot pepper jelly
- 1 bay leaf
- 2 tablespoons steak sauce (recommended ( Emeril's Steak Sauce)
- 1 teaspoon Pickapeppa Sauce
- 6 whole cloves
- 1 cinnamon stick
- 1 orange, juice and zest of
- 1 lemon, juice and zest of
- 1/2 vanilla bean, split and scraped
- 2 teaspoons bitters (recommended ( Angostura)
- 1 cup Bourbon
- 1 cup sugar
- 1To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
- 2Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
- 3Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
- 4Remove the glaze from the stove and strain though a fine mesh strainer.
- 5Reserve and keep warm, until ready to use.
- 6Preheat the oven to 275 degrees F.
- 7Place the ribs on a sheet pan or baking sheet.
- 8In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
- 9Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
- 10Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
- 11Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
- 12Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
- 13Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
- 14Adjust the oven to the broil setting and position the oven rack to the lowest rung.
- 15Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
- 16Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
- 17Remove the ribs from the oven and lay on a cutting board meaty side down.
- 18Use a sharp knife to cut the ribs apart.
- 19Serve the ribs with some of the leftover glaze on the side, if desired.
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Nutritional Facts for Spicy Root Beer and Bourbon Glazed Baby Back Ribs
Serving Size: 1 (444 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 906.5
- Calories from Fat 445
- Total Fat 49.5 g
- Saturated Fat 17.8 g
- Cholesterol 190.9 mg
- Sodium 1997.4 mg
- Total Carbohydrate 43.9 g
- Dietary Fiber 2.0 g
- Sugars 37.2 g
- Protein 53.2 g
The following items or measurements are not included: