Root Beer and Sesame Glazed Ribs Recipe - Allrecipes.com
Root Beer and Sesame Glazed Ribs Recipe
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Root Beer and Sesame Glazed Ribs
Chili sauce, sesame oil, and root beer make sweet, spicy, succulent ribs. See more
  • READY IN ABOUT 15 hrs

Root Beer and Sesame Glazed Ribs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs 30 mins
  • READY IN

    14 hrs 50 mins

Directions

  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.
  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.
  3. Preheat oven to 250 degrees F (120 degrees C). Place a large piece of aluminum foil onto a baking sheet.
  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.
  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.
  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.
  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.
  8. Increase oven heat to 450 degrees F (230 degrees C). Line another baking sheet with foil and transfer ribs to baking sheet.
  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.
  10. Sprinkle ribs with sesame seeds and cook for 5 more minutes to set the last glaze coat.
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Reviews More Reviews

Jul 11, 2013

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.

 
Oct 21, 2014

This didn't turn out for me. I used pork rib tips and the marinade coagulated and solidified when I tried to simmer it down so I had to throw it out. (I always have this problem and will in the future avoid recipes that call for used marinade to be boiled down for later use that I ended up just using the pan drippings and the rest of the ingredients. It turned out rather bland. I love Chef Johns recipes and was looking forward to another hit. I gave 5 stars because I did sub pork for lamb and maybe this was my mistake??

 

6 Ratings

Jan 26, 2014

Just amazing! I added some ginger, 1/2 cup sugar, and 1tablespoon soy sauce to the glaze. It was out of this world tender.

 
Jan 29, 2014

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

 
Oct 12, 2013

Very nice flavor combination. Thank you LOVE IT!!!

 

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Nutrition

  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 663 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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