INGREDIENTS:
DIRECTIONS:
The night before – prepare ribs by washing thoroughly and patting dry with a paper towel. Remove any tough membrane that may be on the back of the rack, (note: most rib racks have already had this removed). Lay ribs on a baking sheet and sprinkle with a generous amount of powdered BBQ Sauce Mix. Rub seasoning into the ribs and flip rack over, repeat for other side. Carefully wrap ribs in plastic wrap and place in cooler for a minimum of 4 hours (preferably overnight). Prepare sauce by combining root beer and sauce mix in saucepan, stir well to combine. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Pour sauce into covered container and place in refrigerator.
Remove ribs from cooler and remove plastic wrap. Place rack, bone side down on a baking sheet, cover loosely with foil and bake in a 280 degree oven for 3-3 ½ hours. Remove ribs from oven, remove foil and allow to cool for 1 hour, minimum. Ribs can be refrigerated for several days before grilling or frozen for up to 6 months.
Finishing the ribs – to finish the ribs, after they have cooled, carefully place each rack on a medium hot BBQ grill, bone side down, close lid and allow to cook for 2-3 minutes, flip rack over and grill, on the meaty side. Allow meat to cook for additional 2-3 minutes. Flip rack back over and mop with BBQ sauce, allowing to cook for 2-3 minutes again repeat for other side. BBQ sauce should caramelize on the meat as it cooks. When meat is hot remove ribs and serve. Serve extra sauce at the table.
