Recipe by Chef John
"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."
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Asian (toasted) sesame oil
chile-garlic sauce (such as Sriracha)
2 (8 bone) racks
1 (12 fluid ounce) can or bottle
salt and ground black pepper to taste
finely chopped green onions
Asian chile pepper sauce (such as sambal oelek)
toasted sesame seeds
Delish! Wonderful, full of flavor and not too sweet. I did forget the sesame seeds as a garnish - oh well, nobody noticed. I also did not re-use the marinade but made up a separate batch with the additional ingredients, rice vinegar and sambal etc. for the glaze / sauce. It worked well for us. Very nice flavor combination. Thank you.
Just amazing! I added some ginger, 1/2 cup sugar, and 1tablespoon soy sauce to the glaze. It was out of this world tender.
John, OMG this ranks right up there with those Clifton Springs Garlic Chicken Wings which we make on a regular basis now. We made these ribs as directed using baby back ribs and the results were incredible. Very tender and tasty; not to sweet. They say good things take time and this recipe is no exception to that rule. Take the time to prepare these as the recipe requires and you won't be disappointed. Thanks John! Oh, it is worth tracking down the Sambal Oelek; we ordered it on line since we could not find it locally
Very nice flavor combination. Thank you LOVE IT!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Root Beer and Sesame Glazed Ribs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 295
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