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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

420 calories; protein 23.6g 47% DV; carbohydrates 6.3g 2% DV; fat 32.7g 50% DV; cholesterol 99.1mg 33% DV; sodium 614.3mg 25% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2013
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. Read More
(5)

Most helpful critical review

Rating: 3 stars
07/07/2016
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 cooked down it didn't thicken. Turning up the heat to 450 caused a lot of smoke in the oven/house! I ll stick with lamb chops and mint jelly in the long run. Read More
15 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/11/2013
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. Read More
(5)
Rating: 5 stars
01/10/2016
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! Read More
(2)
Rating: 5 stars
01/26/2014
Just amazing! I added some ginger 1/2 cup sugar and 1tablespoon soy sauce to the glaze. It was out of this world tender. Read More
(2)
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Rating: 5 stars
10/22/2014
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?? Read More
(2)
Rating: 5 stars
01/29/2014
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 Read More
(2)
Rating: 5 stars
03/06/2017
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 to pork ribs. Can't wait for leftovers! Read More
(1)
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Rating: 4 stars
06/13/2016
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't keep alternating the side on top the underside looks.. like meat not that nicely browned rib look. I gave this 4 stars because the glaze took 30 mins to reduce. It still never reduced as much as the recipe says. I really enjoyed this recipe and will make it again but next time I'll start reducing the reserved sauce an hour and a half into cook time. Read More
(1)
Rating: 5 stars
10/12/2013
Very nice flavor combination. Thank you LOVE IT!!! Read More
(1)
Rating: 5 stars
07/02/2017
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 Read More
(1)
Rating: 3 stars
07/07/2016
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 cooked down it didn't thicken. Turning up the heat to 450 caused a lot of smoke in the oven/house! I ll stick with lamb chops and mint jelly in the long run. Read More