Best 2 Root Beer And Sesame Glazed Ribs Recipes

Indulge in a tantalizing culinary journey with our exceptional Root Beer and Sesame Glazed Ribs recipe, a harmonious blend of sweet, savory, and smoky flavors that will tantalize your taste buds. This delectable dish features succulent pork ribs basted in a unique glaze made from tangy root beer, rich sesame oil, and a symphony of aromatic spices.

Accompanying this main course is a refreshing Cucumber Salad with a tangy dressing, providing a crisp and light counterpoint to the hearty ribs. For a delightful appetizer, try the savory Sweet and Sour Meatballs, featuring tender meatballs coated in a sweet and tangy sauce. And to satisfy your sweet cravings, the classic Apple Crisp with a golden oat topping and warm apple filling will leave you feeling utterly content.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ RIBS WITH ROOT BEER BBQ SAUCE

BBQ Ribs with Root Beer BBQ Sauce image

Provided by Bobby Flay

Categories main-dish

Time 11h45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 cup kosher salt
1/4 cup molasses
10 whole cloves
4 cinnamon sticks
3 star anise
2 racks St. Louis-style pork ribs, trimmed
2 tablespoons canola oil
1 sweet onion, such as Vidalia, finely chopped
2 tablespoons finely grated fresh ginger
2 cloves garlic, finely chopped
2 teaspoons smoked Spanish paprika
2 cups good-quality root beer
2 cups ketchup
Scant 1/4 cup light brown sugar
2 tablespoons molasses
Juice and finely grated zest of 1 lemon
Juice and finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Canola oil, for brushing

Steps:

For the ribs: Combine 12 cups water, the salt, molasses, cloves, cinnamon sticks and star anise in a large saucepan, bring to a boil and cook until the salt is dissolved. Remove and let cool.
Put the ribs in a plastic container, pour the cooled brine over, cover and refrigerate for at least 4 hours and up to 24 hours, turning the ribs several times.
Remove the ribs from the brine, rinse, pat dry and put on baking racks set over baking sheets. Refrigerate for several hours until the surface dries and forms a film.
For the root beer BBQ sauce: Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the ginger and garlic and cook for 1 minute. Add the paprika and cook for 1 minute. Stir in the root beer and cook until reduced by half. Add the ketchup, brown sugar and molasses and cook over low heat until the flavors meld and the sauce reduces, stirring occasionally, about 30 minutes. Add the lemon juice and zest and season with salt and pepper.
If using the kamado-style ceramic charcoal cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked hickory chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a disposable pan with some steaming liquid on the plate, and then put on the grill grate. Brush the ribs with some canola oil. Put the ribs on the grill, cover and cook until the ribs are tender and juicy, about 2 hours. Brush with the root beer BBQ sauce, turning occasionally, during the last 15 minutes of cooking.
If using charcoal, set up the grill for direct and indirect heat. Brush the ribs with some canola oil. Start the ribs as above over indirect heat. Finish the ribs by moving them back over the hot coals and turning and basting with the root beer BBQ sauce for 15 to 20 minutes.

ROOT BEER AND SESAME GLAZED RIBS

Root Beer and Sesame Glazed Ribs image

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 Lamb Recipes

Time 14h50m

Yield 8

Number Of Ingredients 11

Ingredients

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

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

Tips:

Choose the right ribs: Baby back ribs are a good option for this recipe, as they are tender and have a good amount of meat. You can also use spare ribs, but they will take longer to cook.
Make sure the ribs are trimmed properly: Remove any excess fat or membrane from the ribs before cooking. This will help the glaze adhere better to the ribs and will also help to prevent the ribs from becoming tough.
Use a good quality root beer: The root beer is a key ingredient in this recipe, so it's important to use a good quality root beer. Look for a root beer that is not too sweet and has a strong flavor.
Don't overcook the ribs: Ribs are best when they are cooked until they are fall-off-the-bone tender. However, if you overcook them, they will become tough and dry. Cook the ribs until they reach an internal temperature of 145 degrees Fahrenheit.

Conclusion:

These root beer and sesame glazed ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the glaze is sweet and tangy. Serve these ribs with your favorite sides, such as coleslaw, potato salad, or baked beans.