Glazed Lamb Ribs with Root Beer and Toasted Sesame
Tender Denver lamb ribs slow-baked in a unique root beer marinade, then finished with a glossy honey glaze and toasted sesame seeds. The root beer adds subtle sweetness and complexity while breaking down the meat fibers for fall-off-the-bone texture. Aromatic spices like smoked paprika and rosemary create a sophisticated flavor profile that pairs beautifully with the caramelized glaze. Perfect for special occasions or when you want to impress guests with an unexpected twist on traditional ribs.
Ingredients
- 1 bottle (12 oz) micro-brewed root beercola1:1none
slightly different sweetness
- ¼ cup reduced sodium soy sauce
- ¼ tsp McCormick Gourmet Chile Pepper, chipotle
- ¼ cup McCormick Gourmet Organic Sesame Seed, toasted, divided
- 1 tbsp McCormick Gourmet Organic Rosemary, crushed
- 2 tsps McCormick Gourmet Organic Paprika, smoked
- ½ tsp McCormick Gourmet Organic Black Pepper, coarse ground
- ½ tsp McCormick Gourmet Sicilian Sea Salt
- 2 racks Denver lamb ribs, about 3 1/2 poundsbeef short ribs1:1none
different flavor profile, may need longer cooking
- ½ cup honey
- ½ cup green onions, finely chopped
Instructions
- 1
Preheat oven to 325°F
- 2
Mix root beer, soy sauce and chile pepper in large roasting pan until well blended
- 3
Mix 2 tablespoons of the sesame seed, rosemary, smoked paprika, pepper and sea salt in small bowl
- 4
Rub seasoning mixture all over meat side of lamb ribs
- 5
Place ribs meat-side up in roasting pan and cover with 2 layers of foil
- 6
Bake 2 1/2 hours or until ribs are very tender
- 7
Remove ribs to cutting board and cut into serving-size pieces, keep warm
- 8
Place roasting pan over 2 burners and stir in honey
- 9
Bring to boil on high heat then cook on medium heat 15 to 20 minutes until sauce is glossy, stirring occasionally
- 10
Return ribs to roasting pan and spoon sauce over ribs to glaze
- 11
Place ribs on serving dish, drizzle with sauce and sprinkle with remaining sesame seed and green onions
Tips
Use a meat thermometer to ensure ribs reach 145°F internal temperature for safe consumption while maintaining tenderness.
Let the glaze reduce properly - it should coat the back of a spoon when ready for the glossy finish.
Save some of the reduced glaze separately for serving alongside the ribs for extra flavor.
Good to Know
Refrigerate cooked ribs for up to 3 days. Reheat in 300°F oven until warmed through.
Can marinate ribs in root beer mixture up to 24 hours ahead. Cook day of serving for best texture.
Serve immediately while hot with extra glaze on the side and napkins.
Common Mistakes
Don't skip the foil covering or ribs will dry out during long cooking time.
Avoid boiling the glaze too vigorously to prevent burning and bitter flavors.
Substitutions
slightly different sweetness
different flavor profile, may need longer cooking
FAQ
Can I use regular soda instead of root beer?
Yes, cola or ginger ale work well but will change the flavor profile. Root beer provides unique vanilla and spice notes.
What if I don't have Denver cut lamb ribs?
Regular lamb ribs work fine, though cooking time may vary. Adjust based on thickness and tenderness.
How long do leftover ribs keep?
Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently to maintain moisture.