If you want juicy, melt-in-your-mouth ribs that fall off the bone—Best Barbecued Root Beer Ribs—you’ve come to the right place.

Ribs are a favorite here. I’ve shared many rib recipes on this blog, but my preferred method is slow-roasting in the oven. I don’t grill them, boil them, or toss them in a slow cooker. For us, the oven method delivers the best texture and flavor in less time than the crock pot, avoids flavor loss from boiling, and lets you make them year-round without firing up the grill.

This slow-roasted approach is simple: remove the sinew (silver skin) from the back of the ribs, coat both sides generously with a dry rub, add a bit of root beer inside the foil pouch and over the top, seal tightly, and let the oven work its magic.

Removing the silver skin is important: it’s tough and prevents seasoning from penetrating, so always take it off before cooking. While the ribs bake, make the barbecue sauce and simmer until it reaches your preferred thickness—typically 5–7 minutes. When the ribs are ready, brush them with sauce, return briefly to the oven to set the glaze, and they’re done.

This method produces tender, juicy ribs that practically fall off the bone. Using foil on the baking sheet and wrapping the ribs makes cleanup fast and easy.

Lip-smacking, finger-licking delicious—these ribs are comfort food perfection.

These are not the dry, tough ribs some insist are traditional. I prefer ribs that are succulent, tender, and full of flavor. While competition-style grilling has its place, oven-braised ribs like these are every bit as satisfying.

A hunk of pork bliss—tender, saucy, and irresistible.

I hope you enjoy this recipe as much as we do—these ribs really are wonderful.

Yield: 4 – 6 servings

Best Barbecued Root Beer Ribs

Ingredients

• 1 (approx. 3 1/2 lb.) rack pork baby back ribs, remove sinew (silverskin) from back
• 1 large sheet foil, sprayed

Dry Rub:

• 3/4 cup dark brown sugar
• 1 tsp. unsweetened cocoa powder
• 1 tsp. sweet smoked paprika
• 1 1/2 tsp. hickory smoked salt
• 1 tsp. dried parsley
• 1 tsp. dried tarragon
• 1/2 tsp. coarse ground black pepper
• 1/2 tsp. dried thyme
• 1/2 tsp. ground anise seed powder
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne powder
• 1/2 tsp. cinnamon
• 1/2 tsp. instant espresso powder
• 1/2 cup good root beer (regular, not diet)

For Barbecue Sauce:

• 1 cup sweet thick barbecue sauce such as Sweet Baby Ray’s
• 1/2 cup root beer
• 1 Tbl. dark brown sugar
• 1/2 tsp. cajun seasoning
• 1/4 tsp. instant espresso powder
• 1/4 tsp. ground anise seed powder
• 1/8 tsp. cinnamon
• 1/2 Tbl. butter, salted or unsalted (add last when done)

Instructions

For Ribs:

Rinse ribs if needed and pat dry. Remove the sinew from the back. Place ribs meaty side up on a large piece of heavy-duty foil that has been sprayed in the center.

Combine the dry rub ingredients in a small bowl. Spread half the rub on the meaty side of the ribs, then turn ribs bone side up and coat the bone side with the remaining rub. Fold up the foil sides, pour 1/4 cup root beer into the foil pouch under the ribs, drizzle the remaining 1/4 cup over the top, then seal the foil tightly without tearing. Place the foil-wrapped rack on a foil-lined baking sheet. Marinate for several hours or overnight, or cook immediately.

Preheat oven to 300°F and bake for 2 1/2 hours. Prepare the sauce while the ribs bake.

Carefully remove ribs from the oven and transfer them, bone side up, to another foil-lined baking sheet. Increase oven temperature to 350°F.

Brush the bone side with half the sauce. When the oven reaches 350°F, return the ribs for 3–5 minutes until the sauce bubbles.

Remove, flip the ribs, brush the meaty side with the remaining sauce, and bake again just until bubbly—watch closely to avoid burning.

Slice into portions and let rest a few minutes before serving because the sauce will be very hot.

For Sauce:

In a medium saucepan, combine all sauce ingredients except the butter. Heat over medium-low until simmering, then simmer 5–8 minutes, stirring until thickened. Remove from heat and stir in the butter until melted. Cover and set aside.