1 tablespoon Filippo Berio® Robusto Extra Virgin Olive Oil
4 garlic cloves, minced
1 small yellow onion, finely chopped (about 1 cup)
2 cups Food Club ketchup
¼ cup Food Club red wine vinegar
6 tablespoons Worcestershire sauce
2 tablespoons Food Club dark brown sugar
2 teaspoons chopped fresh thyme leaves
2 teaspoons Food Club ground black pepper
1 teaspoon kosher salt
Prepare Ribs: Peel skin from bone side of each rib slab. Reserve 2 cups root beer for BBQ sauce. Place rib slabs in large baking dish or roasting pan; pour remaining root beer over ribs to cover completely. (There may be some root beer remaining.) Sprinkle ribs with salt. Cover and refrigerate 4 hours or up to overnight.
Prepare Root Beer BBQ Sauce: In small saucepot, heat oil over medium heat. Add garlic and onion, and cook 4 to 6 minutes or until onion is soft, stirring frequently. Add remaining ingredients and 2 cups reserved root beer; heat to boiling over medium-high heat. Reduce heat to medium-low and cook 20 to 25 minutes or until sauce thickens, stirring occasionally. Makes about 3 cups.
Meanwhile, preheat outdoor grill with all burners on high. Once preheated turn off 1 of the burners for a 2-burner grill, or the center burner for a 3-burner grill. Reduce remaining burner(s) to medium-low. Remove ribs from marinade; discard marinade. Place ribs over unlit part of grill; cover and cook 1½ to 2 hours or until ribs are tender and meat easily pulls away from bone, turning every 20 minutes. Brush ribs generously with BBQ sauce during last 20 minutes of cooking. Serve ribs with remaining BBQ sauce.