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Root Beer and Sesame Glazed Ribs

Rated as 4.43 out of 5 Stars

"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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14 h 50 m servings 420
Original recipe yields 8 servings


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  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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 420 calories; 32.7 6.3 23.6 99 614 Full nutrition

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Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

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...

Most helpful critical review

It was a lot of effort that I think could have been better spent on lamb chops. I thought the sauce was tasty but also greasy and wouldn’t really consider the sauce a “glaze” as although it cook...

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Least positive

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...

This turned out very good and very tender. My husband always says he doesn't like lamb, so I didn't tell him until after he got done gobbling it up. He loved it!

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 ...

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...

Made a few changes, used baby back ribs and used ginger ale instead of root beer. Was so good! Made sesame noodles to go with it

Very spicy but excellent flavor that stays with you into the night. Lamb ribs were $18.99/LB so I used St. Louis Ribs instead. Had to cook 3 hrs. instead of 2 because lamb ribs are tiny compared...

The flavor was fantastic. I have never made ribs before and as I followed the directions, I figured out that you baste, cook 5 mins, flip them, baste, cook 5 mins and keep repeating. If you don'...

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