Bourbon Root Beer Ribs, Grilled Leeks & Carrot Slaw
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 2 h 20 m
- Serves
- 4
Ingredients
- 2
- racks pork back ribs (4 lb/2 kg)
- 3 tbsp
- olive oil, divided
- 45 mL
- ¾ tsp
- each salt and pepper, divided
- 4 mL
- 1 cup
- root beer
- 250 mL
- 1 cup
- Sensations by Compliments Spirited Mickie Sweet & Tangy Bourbon BBQ Sauce
- 250 mL
- ¼ cup
- molasses
- 60 mL
- 2 tbsp
- cider vinegar
- 30 mL
- 1 tbsp
- grainy mustard
- 15 mL
- 4
- leeks, trimmed and sliced in half lengthwise
- 4
- carrots, coarsely grated
- 2 tbsp
- finely chopped fresh dill
- 30 mL
Directions
Step 1
Preheat oven to 300°F (150°C). Brush both sides of ribs with 1 tbsp (15 mL) olive oil. Sprinkle with ½ tsp (2 mL) each salt and pepper. Wrap ribs in foil and place on large baking sheet. Bake 2 hr., or until a meat thermometer registers 160°F (71°C).
Step 2
Meanwhile, combine root beer, barbecue sauce and molasses in medium saucepan over medium heat. Bring to a boil; immediately reduce heat to low and simmer 30 min. or until sauce is thickened and coats back of spoon.
Step 3
In bowl, mix remaining 2 tbsp (30 mL) olive oil, vinegar, mustard, and remaining ¼ tsp (1 mL) each salt and pepper. Brush 2 tbsp (30 mL) of mixture onto leeks. Add carrots and dill to remaining oil mixture in bowl; toss to coat. Set vegetables aside.
Step 4
Remove ribs from foil and brush with 2 tbsp (30 mL) of the root beer sauce. Grill ribs and leeks about 5 min. on barbecue preheated to medium-high. Brush ribs occasionally with additional root beer sauce. Grill leeks, turning occasionally, until softened. Cool ribs slightly before slicing apart; serve with remaining root beer sauce for dipping, and grilled leeks and carrot slaw on the side.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 500
- Fat:
- 29 g
- Saturated Fat:
- 9 g
- Carbs:
- 35 g
- Fibre:
- 2 g
- Sugar:
- 25 g
- Cholesterol:
- 95 mg
- Protein:
- 26 g
- Sodium:
- 660 mg