For Ribs

• 1 rack pork ribs
• salt for seasoning

For Rub

• 1 tsp licorice root powder
• 1 tbsp black peppercorns
• 3 tsp whole cloves
• 1½ tsp whole allspice
• 1½ tsp fennel seeds
• 1 tsp chili flakes

For Glaze

• 1 cup firmly-packed brown sugar
• 2” piece ginger, peeled & sliced thin
• ⅓ cup soy sauce
• ½ piece star anise
• ½ cinnamon stick
• 1 tsp black peppercorns
• pinch of chili flakes
• 1¼ tsp ground sassafras root
• 2 tbsp molasses
• 2 drops root beer extract

Equipment

• large roasting or baking pan
• fine-mesh strainer
• basting brush

Add Rub & Cook Ribs

1. Preheat oven to 275º
2. Grind rub ingredients in a coffee grinder or spice grinder until fine. Rub the meaty side of the rack of ribs liberally with the mixture
3. Place the rack in a roasting pan filled with 1" of water at the bottom, rubbed-side-up
4. Cover with foil and bake for 3 - 3½ hours, until falling off the bone

Prepare & Apply Glaze

1. Add glaze ingredients to a pot over medium heat. Bring to a simmer and allow to cook 10 minutes
2. Preheat oven to broil
3. Remove glaze from heat and pass through a fine-mesh strainer. Add 2 drops root beer extract
4. Season the meat with salt, then spoon the glaze over the meat (or use a pastry brush). Place roasting pan back in the oven to broil, uncovered until slightly crispy and caramelized. Watch the meat closely -- it can turn black very quickly
5. Allow the ribs to rest until cool-to-the-touch, about 10 minutes
6. Slice into individual ribs and serve immediately