Best 5 Root Beer And Sesame Glazed Ribs Recipes

Are you looking for a unique and flavorful way to enjoy ribs? If so, you'll love this recipe for root beer and sesame glazed ribs. The combination of sweet, savory, and slightly smoky flavors is sure to tantalize your taste buds and make your mouth water. Plus, this dish is relatively easy to make, so you can have a delicious meal on the table in no time. So gather your ingredients and fire up the grill, because you're about to experience the best root beer and sesame glazed ribs you've ever had!

Check out the recipes below so you can choose the best recipe for yourself!

ROOT BEER BBQ RIBS

Root Beer BBQ Ribs image

The slow cooker does a great job of creating super tender and juicy ribs. The yummy sauce has a mildly sweet flavor. -Mairyn S., Sandy, Utah

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1 cup root beer
1 cup ketchup
1/4 cup orange juice
3 tablespoons Worcestershire sauce
2 tablespoons molasses
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
4-1/2 pounds pork baby back ribs
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a small saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Set aside., Cut ribs into five serving-size pieces; sprinkle with salt and pepper. Place in a 5- or 6-qt. slow cooker. Pour sauce over ribs. Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

Nutrition Facts : Calories 804 calories, Fat 55g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1378mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 0 fiber), Protein 46g protein.

ROOT BEER AND SESAME GLAZED RIBS

Root Beer and Sesame Glazed Ribs image

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.

Provided by Chef John

Categories Lamb Recipes

Time 14h50m

Yield 8

Number Of Ingredients 11

Ingredients

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 beer
salt and ground black pepper to taste
3 cloves garlic, peeled
¼ cup finely chopped green onions
¼ cup rice vinegar
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
2 teaspoons toasted sesame seeds

Steps:

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.
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 : Calories 420 calories, Carbohydrate 6.3 g, Cholesterol 99.1 mg, Fat 32.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 12.3 g, Sodium 614.3 mg, Sugar 5 g

ROOT BEER SHORT RIBS

Root Beer Short Ribs image

This rib recipe, courtesy of Shawn Darling of Windsor, California, is slow-cooked in a root beer broth and is great with mashed sweet potatoes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 4h

Number Of Ingredients 14

Ingredients

4 1/2 pounds short ribs, cut into 4-inch pieces
Coarse salt and ground pepper
3 tablespoons vegetable oil, plus more as needed
2 medium yellow onions, cut into 1-inch wedges
3 large celery stalks, cut into 1 1/2-inch pieces
2 small carrots, cut into 1 1/2-inch pieces
1 head garlic, sliced in half crosswise
10 sprigs thyme
2 bay leaves
1 sprig rosemary
1/2 teaspoon ground cumin
2 whole star anise
3 1/2 cups low-sodium beef broth
2 cups good-quality root beer

Steps:

Preheat oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons fat from pot.
Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place pot in oven.
Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours. (To store, refrigerate, up to 4 days.) With a slotted spoon, transfer ribs to a large straight-sided skillet. Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 747 g, Fat 57 g, Fiber 2 g, Protein 37 g

SESAME ROOT BEER BRAISED SHORT RIBS AND SWEET POTATOES

Sesame Root Beer Braised Short Ribs and Sweet Potatoes image

I got this recipe From an ad for McCormick spices in a Martha Stewart Living magazine. The colors and the flavors are wonderful!

Provided by BimbyC

Categories One Dish Meal

Time 3h35m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs boneless beef short ribs, cut into bite-size pieces
1/4 cup flour
2 tablespoons oil
6 garlic cloves, peeled
2 celery ribs, cut into 1 1/2 inch pieces
2 onions, cut into 1 1/2 inch pieces
2 parsnips, cut into 1 1/2 inch pieces
1 (12 ounce) bottle root beer
1/2 cup water
2 beef bouillon cubes
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 bay leaves
3 teaspoons toasted sesame seeds
1 teaspoon sea salt
1 teaspoon fresh coarse ground black pepper
2 lbs sweet potatoes, peeled and cut into 1 1/2 inch pieces

Steps:

Coat short ribs with flour.
Heat 1 tablespoon of oil in 5 quart Dutch oven and brown beef pieces over medium-high heat.
Remove from Dutch oven and set aside.
Heat remaining 1 tablespoon of oil in Dutch oven on medium heat. Add garlic, celery, onions, and parsnips and stir 3 minutes or until lightly browned.
Add root beer, water, bouillon cubes, tomato paste, vinegar, bay leaves, 2 teaspoons of sesame seeds, sea salt, and black pepper and bring to boil.
Return beef to pot and stir and cover.
Braise in 300F oven for 2 hours.
Add sweet potatoes and cook for and additional hour.
Top with remaining 1 teaspoon of sesame seeds and serve.

Nutrition Facts : Calories 870.7, Fat 66.2, SaturatedFat 27.5, Cholesterol 129.4, Sodium 639, Carbohydrate 40.3, Fiber 5.8, Sugar 12.5, Protein 28.1

ROOT BEER AND SESAME GLAZED RIBS

Root Beer and Sesame Glazed Ribs image

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.

Provided by Chef John

Categories Lamb Recipes

Time 14h50m

Yield 8

Number Of Ingredients 11

Ingredients

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 beer
salt and ground black pepper to taste
3 cloves garlic, peeled
¼ cup finely chopped green onions
¼ cup rice vinegar
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
2 teaspoons toasted sesame seeds

Steps:

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.
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 : Calories 420 calories, Carbohydrate 6.3 g, Cholesterol 99.1 mg, Fat 32.7 g, Fiber 0.4 g, Protein 23.6 g, SaturatedFat 12.3 g, Sodium 614.3 mg, Sugar 5 g

Tips:

Choose the right ribs. Baby back ribs are the most popular choice for this recipe, but you can also use spare ribs or St. Louis-style ribs.
Use a good quality root beer. Not all root beers are created equal. Look for a root beer that is dark and flavorful.
Don't overcook the ribs. Ribs are best when they are cooked until they are fall-off-the-bone tender, but not so much that they are mushy.
Make sure the glaze is thick and sticky. The glaze is what gives the ribs their delicious flavor, so make sure it is thick and sticky enough to coat the ribs well.
Serve the ribs with your favorite sides. Ribs are delicious served with a variety of sides, such as coleslaw, baked beans, or potato salad.

Conclusion:

Root beer and sesame glazed ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the glaze is sweet and tangy. This recipe is sure to be a hit with your family and friends.