- 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
- 1/4 cup finely chopped green onions
- 1/4 cup rice vinegar
- 1 tablespoon Asian chile pepper sauce (such as sambal oelek)
- 2 teaspoons toasted sesame seeds
- 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.
04/15/2018
recipepes.com
Root Beer and Sesame Glazed Ribs, recipe
PT15M
PT1H
5
455 calories
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