Root Beer and Sesame Glazed Ribs

I used easy-to-find lamb shoulder chop steaks instead of Colorado lamb ribs, which were quite delicious but maybe a bit hard to track down. This will work with any rib: baby back, spareribs, beef ribs, you name it. As far as the root beer and toasted sesame glaze goes, as I sat eating the tender lamb with the sweet, aromatic, nutty sauce, I was a believer. The proper way to eat it is with your fingers.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 420 Calories

Ingredients

• 1 teaspoon salt
• salt and ground black pepper to taste
• ¼ cup rice vinegar
• 1 (12 fluid ounce) can or bottle root beer
• 2 teaspoons toasted sesame seeds
• 3 cloves garlic, peeled
• ¼ cup finely chopped green onions
• 1 tablespoon Asian chile pepper sauce (such as sambal oelek)
• 3 tablespoons Asian (toasted) sesame oil
• 3 tablespoons chile-garlic sauce (such as Sriracha)
• 2 (8 bone) racks lamb ribs

Recipe Instructions

Step 1

Pour sesame oil, chile-garlic sauce, and 1 teaspoon salt in a bowl. Stir to dissolve salt. Place ribs onto a square of aluminum foil and brush sesame oil mixture onto ribs on both sides. Place ribs into a heavy resealable plastic bag.

Step 2

Pour root beer over the ribs and seal the bag. Refrigerate at least 12 hours, or overnight. Remove ribs from marinade; reserve marinade in a bowl and keep refrigerated.

Step 3

Preheat oven to 250 degrees F (120 degrees C). Place a large piece of aluminum foil onto a baking sheet.

Step 4

Place rib racks, meat-side up, onto the foil and season both sides with salt and black pepper. Place a piece of parchment paper on top of the meat; place another piece of foil over the parchment paper. Fold edges and seal sides to make an airtight package.

Step 5

Bake ribs in the preheated oven until almost fork-tender, about 2 hours. Open foil packet and test for doneness; a fork inserted into the meat will go in with some effort.

Step 6

Transfer reserved marinade to a small saucepan. Add garlic, green onions, and rice vinegar to marinade and bring to a boil. Reduce heat to medium-high and cook until sauce is reduced by half, about 5 minutes; stir often.

Step 7

Pour pan juices from foil packet into saucepan with the sauce. Add Asian chile pepper sauce. Bring back to a simmer and cook sauce until slightly thickened to a glaze, about 5 more minutes.

Step 8

Increase oven heat to 450 degrees F (230 degrees C). Line another baking sheet with foil and transfer ribs to baking sheet.

Step 9

Brush both sides of ribs with thickened glazing sauce. Cook in hot oven until glaze begins to cook onto meat, 6 to 7 minutes. Brush another coat of glaze onto the ribs; repeat 4 more times, cooking 5 to 6 more minutes per time, until meat is shiny, glazed, browned, and fully fork-tender. Brush 1 more coat of glaze onto meat.

Step 10

Sprinkle ribs with sesame seeds and cook for 5 more minutes to set the last glaze coat.