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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 150 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asian sesame oil	3	tablespoons	toasted	-	-	-	-
chile garlic sauce	3	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
rack lamb rib	2			-	-	-	-
	1	can bottle		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
garlic	3	cloves	peeled	13.41	2.9754	0.5724	0.045
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
rice vinegar	1/4	cup		-	-	-	-
asian chile pepper sauce	1	tablespoon		-	-	-	-
sesame seed	2	teaspoons	toasted	57.0	2.6189999999999998	1.781	4.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.