This recipe would also be great for chicken wings. I decided to make ribs with it for a main course. You could also cut the ribs up and serve as an appetizer. I am baking these in the oven on a low temperature. You could finish them off on the barbecue or broil them for a few minutes to get that grilled flavor. I didn’t feel like barbecuing them because they are kind of sticky and make a mess on the grill, so I just broiled them for a few minutes.
Prep time: 15 minutes- does not include marinating time for ribs with the spice rub
Cooking time: 2 hours 30 minutes
I rack of baby back ribs with the skin on the back of the rib bones removed.
2 teaspoons ground cumin
1 teaspoon ground garlic
1 teaspoon ground onion
1 teaspoon ground black pepper
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon chili powder
Root Beer Glaze:
2 cups root beer
2 tablespoons of a good soy sauce-China Lily is my favorite-deeper rich flavor- I find a lot of soy sauces are just salty water.
2 cloves garlic minced(optional, as there is garlic in the rub)
1 teaspoon grated ginger
1/2 cup brown sugar
4 tablespoons cornstarch and 4 tablespoons cold water mixed together to make a slurry to thicken the glaze.
1. Mix together the spice rub ingredients and rub all over the back ribs. Wrap and let sit in the refrigerator for at least 30 minutes or overnight.
2. Cut up the raw spice rubbed ribs(say that 3 times), 1 or 2 bones per piece and put in a casserole that has a lid or use tin foil to cover. Mix all the glaze ingredients together, except for the cornstarch and water and pour over top of the ribs. Mix around, coating the ribs.
3. Cover casserole and place in 300 degree F oven, slow cooking the ribs for about 2 hours. Now remove the cover and mix into the juices the cornstarch slurry. Pour the slurry into different areas of the casserole and mix in well with the juices. Turn the oven up to 350 degrees F and continue to cook covered for another 30 minutes. The sauce should thicken nicely and be bubbling when you bring it out of the oven. Now serve with rice or pasta and a salad or vegetable, that’s up to you.