Lamb Ribs with Microbrew Root Beer Glaze
1 bottle (12 ounces) microbrewed root beer
1/4 cup reduced-sodium soy sauce
1/4 teaspoon ground chipotle chili pepper
1/4 cup sesame seeds, toasted
1 tablespoon rosemary leaves, crushed
2 teaspoons smoked paprika
1/2 teaspoon each: coarsely ground black
pepper, sea salt
2 racks lamb ribs, Denver rib cut (see note)
1/2 cup honey
1/2 cup finely chopped green onions
Heat oven to 325 degrees. Mix root beer, soy sauce and chili pepper in a large roasting pan until well blended. Set aside. Place 2 tablespoons of the sesame seeds in a small bowl. Add the rosemary, smoked paprika, pepper and sea salt. Rub seasoning mixture over the meat side of the lamb ribs. Place ribs, meat side up, in the roasting pan over the root beer mixture; spoon root beer mixture over ribs. Cover pan with two layers of foil. Bake until very tender, about 2 1/2 hours. Transfer ribs to cutting board. Cut into serving-size pieces; keep warm. Meanwhile, place roasting pan over two burners. Stir in honey. Heat to a boil; then lower heat to medium. Cook, stirring occasionally, until sauce is glossy. Return ribs to the roasting pan. Spoon sauce over ribs to glaze. Transfer ribs to serving dish; drizzle with sauce. Sprinkle with remaining 2 tablespoons sesame seeds and green onions. Makes 4 servings.
Note: The Denver rib cut includes seven or
eight ribs from the breast.