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Prep Time
10 mins
Total Time
2 h 20 m


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


Step 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).

Step 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.

Step 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.

Step 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.


Root beer can be substituted with an equal amount of cola.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner Grill Lactose Free Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
29 g
Saturated Fat:
9 g
35 g
2 g
25 g
95 mg
26 g
660 mg
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