root and sesame glazed ribs

Ingredients

• Servings: 8
• 3 tablespoons asian (toasted) sesame oil
• 3 tablespoons chile-garlic sauce (such as sriracha)
• 1 teaspoon salt
• 2 (8 bone) racks lamb ribs
• 1 (12 fluid ounce) can or bottle root
• salt and ground black pepper to taste
• 3 cloves garlic, peeled
• 1/4 cup finely chopped green onions
• 1/4 cup rice vinegar
• 1 tablespoon asian chile pepper sauce (such as sambal oelek)
• 2 teaspoons toasted sesame seeds

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 14 hrs 50 mins


• pour sesame oil, chile-garlic sauce, and 1 teaspoon salt in a bowl. stir to dissolve salt. place ribs a square of aluminum foil and brush sesame oil mixture ribs on both sides. place ribs into a heavy resealable plastic bag.
• pour root 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 a baking sheet.
• place rib racks, meat-side up, 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 meat, 6 to 7 minutes. brush another coat of glaze 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 meat.
• sprinkle ribs with sesame seeds and cook for 5 more minutes to set the last glaze coat.