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.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 14h50m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Preheat oven to 250 degrees F (120 degrees C). Place a large piece of aluminum foil onto a baking sheet.
- 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.
- 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.
- 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.
- 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.
- Increase oven heat to 450 degrees F (230 degrees C). Line another baking sheet with foil and transfer ribs to baking sheet.
- 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.
- Sprinkle ribs with sesame seeds and cook for 5 more minutes to set the last glaze coat.
Nutrition Facts : Calories 420 calories, Carbohydrate 6.3 g, Cholesterol 99.1 mg, Fat 32.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 12.3 g, Sodium 614.3 mg, Sugar 5 g
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Mihad Hossen
[email protected]These ribs are a must-try for any BBQ lover. The glaze is out of this world!
Feroj Ahmed
[email protected]I'm not a big fan of ribs, but I loved these! The glaze was amazing and the meat was so tender.
Mahbub Mohim
[email protected]These ribs were fall-off-the-bone tender and the glaze was just the right amount of sweetness and smokiness.
Alicone Edwards
[email protected]I love the unique flavor of the root beer and sesame glaze. It's a great twist on classic ribs.
Tomasi Cirinainima
[email protected]These ribs are so easy to make and they taste like they came from a restaurant. I highly recommend them!
Sami Ullah
[email protected]I've made these ribs several times and they're always a crowd-pleaser. The glaze is to die for!
Free Bird
[email protected]I made these ribs for a party and they were a hit! Everyone loved them.
Nina Lynch
[email protected]These ribs were amazing! I'm definitely going to make them again.
RA SH ED
[email protected]I followed the recipe but the ribs didn't turn out as good as I expected. I think I might have overcooked them.
Wasil King
[email protected]The ribs were a bit tough, but the glaze was delicious. I think I would cook the ribs for a little longer next time.
Kenole Kgosikwena
[email protected]I'm not usually a fan of ribs, but these were amazing! The glaze was incredible.
Reagan Premky
[email protected]These ribs were easy to make and so delicious. The glaze was the perfect combination of sweet and savory.
A singular pickle
[email protected]I followed the recipe exactly and the ribs turned out perfect. My family loved them!
Wasif Shakeel
[email protected]The root beer and sesame glaze gave the ribs a unique and flavorful taste. I would highly recommend this recipe to anyone looking for a new way to cook ribs.
Sk Afghan
[email protected]These ribs were fall-off-the-bone tender and the glaze was sticky and delicious. I will definitely be making these again!