How to make it

  • Make the spice rub
  • Combine all of the ingredients in a small bowl, blending well to evenly distribute the spices. Be sure to break up any chunks that appear. Store the blend in a spice jar.
  • Rub the ribs with 2 Tbs. of the spice rub and place them in a pan. Put the pan on the grill over medium-hot coals and turn the ribs when they start to sizzle. Continue cooking in the dish for 1 hour, turning to caramelize on all sides. Move the pan to the cool side of the grill if the meat begins to burn or stick.**** (I do these in the oven in Winter at 400 degrees so just cook as above but in the oven.
  • Tear the ancho chiles into pieces and combine with the root beer in a saucepan over medium heat. Simmer until the chiles soften, about 15 minutes. Heat the oil in a skillet and add the onion. Cook until softened, about 5 minutes. Add the garlic and cook for another minute. Add the root beer and chile mixture and bring to a boil, then reduce the heat to a simmer.
  • When the ribs are well browned, pour the molasses over each rib, turning to coat. Then add the hot root beer–chile mixture to the pan. Place the pan over hot coals so it simmers or continue cooking in 400 degree oven.
  • If doing on bbq,cover the grill and allow the ribs to smoke and simmer for another hour, turning often. If doing in oven lower temperature to 325, cover with foil and continue cooking till ribs are falling off bone ready.On BBq cover the pan with aluminum foil and allow to steam for 30 minutes. Remove the pan from the grill or oven and put the ribs in a serving dish. Stir the braising liquid and molasses in the pan together and pour over the ribs. Serve immediately.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes