Bourbon Root Beer Ribs, Grilled Leeks & Carrot Slaw

Prep time: 10min
Total time: 140min
Serves: 4
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
60 mL
2 tbsp
cider vinegar
30 mL
1 tbsp
grainy mustard
15 mL
leeks, trimmed and sliced in half lengthwise
carrots, coarsely grated
2 tbsp
finely chopped fresh dill
30 mL
Per serving (1/8 of the recipe):
29 g
saturated fat
9 g
35 g
25 g
26 g
95 mg
2.5 g
660 mg


  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).

  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.

  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.

  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.