Barbecue Ribs for Summer

You won't believe the delightfully tasting ribs you can create with Watkins Root Beer Extract. Yes, I said Root Beer!

Ingredients

5 lbs/2.27 kg pork loin back ribs 2 cups/500 mL water 1/2 cup/125 mL apple cider vinegar 1 - 1/2 tsp/7.5 mL Garlic Granules 1 - 1/2 tsp/7.5 mL Seasoning Salt 1/3 cup/80 mL Original BBQ Sauce Root Beer Barbecue Sauce: 2/3 cup/160 mL Original BBQ Sauce 2 tsp/10 mL Root Beer Extract—Trial Mark Bottle 1/2 tsp/2.5 mL Ginger 1/4 tsp/1.2 mL Allspice

Cooking Directions

Preheat oven to 350F/180C. Place ribs in large, shallow roasting pan, bone side down. Combine water and vinegar, pour over ribs. Sprinkle with garlic granules and seasoning salt. Cover and bake for 1 to 1 1/2 hours or until ribs are tender. Let cool. (Ribs can be covered and chilled at this point if you wish to make them ahead.) Place ribs on grill over indirect heat or bake at 350F/180C for 30 to 35 minutes or until warm and tender. Brush the ribs with Watkins Root Beer Barbecue Sauce. Makes 8 servings.

And of course our all time favorite: Root Beer/Root Beer Floats

Homemade Root Beer/Float Ingredients

Start by making a concentrated root beer syrup: 1-3/4 cups/425 mL sugar 2-1/4 cups/560 mL water 2 tbsp/30 mL Root Beer Extract—Trial Mark Bottle

Cooking Directions

Root Beer Syrup: Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator. Root Beer: Place 1/3 cup/80 mL of the syrup into a glass. Add 5 fl. oz./150 mL of club soda or sparkling water. Fill glass with ice. Enjoy! Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area. Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer. And now for the Beans to go with the Ribs: Root Beer Baked Beans Ingredients 1/2 lb/225 g bacon, diced 1 medium onion, diced 2 tbsp/30 mL Original BBQ Sauce 1/4 cup/60 mL ketchup 2 (28 oz/798 g) cans baked beans 1/4 tsp/1.2 mL Root Beer Extract—Trial Mark Bottle 1/2 tsp/2.5 mL prepared mustard 2 tbsp/30 mL brown sugar Dash Black Pepper 6 oz to taste Cooking Directions Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300°F/150°C for 1 hour. Makes 12 servings.