Red, White, and 'Que: Farm-Fresh Foods for the American Grill by Karen Adler and Judith Fertig is the new title from the authors of The Gardener and the Grill. The team is backyard grilling like never before, with an emphasis on the fruits and vegetables usually neglected in favor of steak or barbecued chicken. Each recipe makes the most of seasonal American ingredients and flavors like bourbon, bacon, blackberries, country ham, maple syrup, pomegranates, craft beer, pecans, and sweet onions.

There are many flavor combinations here that appeal to me including Pecan-Smoked Goat Cheese-Stuffed Peppadews, Grilled Rainbow Carrot Fries with Roasted Pepper Ketchup, Ember-Roasted Brussels Sprouts with Browned Butter Vinaigrette and Grilled Brioche with Honeyed Ricotta and Plum-Port Compote. For the meat and sea food lover there are plenty of options as well - including Creole Coffee-Rubbed Beef Tenderloin, Smoked Corned Beef Reuben Panini and Planked Salmon with Smoky Orange Aioli and Salsa Verde. 

Fire up your grill and make these Root Beer Ribs. Special thanks to Running Press and the authors for sharing this recipe with us. Head over to our contest page to enter our giveaway for 3 copies of this title.

ROOT BEER RIBS

The classic flavors in American root beer-anise, vanilla, sugar, spice-just naturally go well with pork. So, it's not too much of a stretch to use a root beer marinade and a rub with root beer flavors for ribs, and then finish with a root beer glaze. Five-spice powder is avail¬able at better grocery stores, Asian markets, or online at Penzeys or other spice emporia. We recommend removing the membrane from the back of the ribs so that the aromatic rub and glaze can penetrate the meat more. Use needle-nose pliers to remove the membrane from the just-out-of-the-refrigerator slab of ribs. If the ribs are room temperature, it is more difficult to remove the membrane because it will break apart. For the wood, choose apple, cherry, pecan, or oak (or a combination).

Serves 8

RIBS

2 (1- to 11⁄2-pound/450 to 675 g) slabs baby back ribs
3 (12-ounce/355 ml) bottles root beer, divided

ROOT BEER RIB RUB

1 tablespoon five-spice powder
1 tablespoon ground coriander
1⁄ 4 cup (55 g) packed dark brown sugar
2 tablespoons garlic salt
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper

ROOT BEER GLAZE

1⁄ 2 cup (120 ml) clover or other amber honey
4 ounces (113 g) unsalted butter
Favorite barbecue sauce, for serving (optional)

For the ribs, remove the membrane from the back of the chilled ribs using needle-nose pliers. Place the ribs in a large disposable aluminum pan or a large roasting pan and pour in 20 ounces (591 ml) of the root beer. Place 1 bottle of the root beer in a spray bottle; reserve the remaining 1⁄2 cup (120 ml) of root beer for the glaze.

Cover and let the ribs marinate in the refrigerator for at least 4 hours or overnight, turning once.

Prepare an indirect fire in your grill or smoker to slow smoke, using apple, cherry, pecan, or oak wood (or a combination).

For the Root Beer Rib Rub, combine all the ingredi¬ents in a large glass jar with a tight-fitting lid. Secure the lid and shake to blend. This rub will keep in the kitchen cupboard for several months.

Drain the ribs and pat them dry with a paper towel. Transfer the ribs to a large baking sheet. Sprinkle the rub all over the ribs.

For the Root Beer Glaze, combine the remaining 1⁄2 cup (120 ml) of the root beer with the honey and butter in a saucepan over medium-high heat. Stir to combine, and cook until just bubbling, then transfer to a bowl.

Reprinted with permission from RED, WHITE, AND 'QUE © 2017 by Karen Adler and Judith Fertig, Running Press

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