Place root beer and minced ginger in a small sauce pot. Reduce by 3/4.

Cut ribs in half. Boil for 5 minutes. Cool down ribs.

Rub with vegetable oil. Season with onion powder, white pepper, and salt.

Grill on grill plate for two minutes each side to get grill marks and slight caramelization, or skip this step.

Tear two sections of tin foil big enough to make a pocket to hold each slab of ribs.

Place each slab of ribs in the tin foil. Pour a little bit of root beer over each slab. Fold the foil over to make a sealed pocket for each slab.

Roast at 300° for approximately three hours or until ribs are nearly fall off the bone tender. If the ribs fall off the bone very easily, they are overcooked, but still edible.

Whisk cornstarch and water together in a small, shallow bowl. Add slurry to reduced root beer very slowly while whisking vigorously, to avoid clumps. Cook for approximately 5 minutes over medium heat to cook out the starchy taste. Slowly and carefully add more slurry if glaze is not thick enough.

Open each foil packet, and brush with root beer glaze. Roast uncovered ribs another 5 minutes to get a beautiful shiny glaze.

Variations; Sake, 5 spice seasoning, apple cider vinegar, molasses, brown sugar, bay leaf, malt vinegar, vanilla extract, espresso, star anise, basil, tarragon