Barbecued Ribs with Root Beer Barbecue Sauce and Root Beer Baked Beans

Barbecued Ribs with Root Beer Barbecue Sauce

2 racks (6.5 pounds/3 kg) pork spareribs, cut into 2-rib portions
1/2 cup/125 mL cider vinegar
2 tbsp/30 mL (any flavor) Watkins Original Barbecue Sauce Concentrate or Mesquite Barbecue Sauce Concentrate
2 tbsp/30 mL Watkins Onion Granules
2 tsp/10 mL Watkins Garlic Granules
2 tsp/10 mL Watkins Black Pepper
1 tsp/5 mL salt, or as desired
Water

Root Beer Barbecue Sauce

2/3 cup/160 mL Watkins Original Barbecue Sauce Concentrate or Mesquite Barbecue Sauce Concentrate
1-1/3 cups/320 mL ketchup
2 tsp/10 mL Watkins Root Beer Flavor
1/2 tsp/2.5 mL Watkins Ginger
1/4 tsp/1.2 mL Watkins Allspice

Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.

To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.

To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.

Serve any remaining barbecue sauce with ribs. Makes 8 servings.

Root Beer Baked Beans

1/2 lb/225 g bacon, diced
1 medium onion, diced
2 tbsp/30 mL Watkins Original Barbecue Sauce Concentrate
1/4 cup/60 mL ketchup
2 (28 oz/798 g) cans baked beans
1/4 tsp/1.2 mL Watkins Root Beer Extract
1 tsp/5 mL prepared mustard
2 tbsp/30 mL brown sugar
Dash Watkins Calypso Hot Pepper Sauce
Watkins Black Pepper, to taste

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 350 degrees F/150 degrees C for 1 hour. Makes 12 servings.