You know I always feel a little uneasy when I use a cut of meat that you may not be able to easily find, but in this case I’m posting guilt free, since this will work beautifully on whichever animal’s ribs you happen to use. I’ve never actually had this on anything other than lamb, but I’m going out on a limb. There’s just no way this isn’t going to be great on a rack of baby back ribs.
Ingredients for 4 portions:
2 racks of lamb ribs (aka bone-in lamb breast)
salt and pepper to taste
For the marinade:
2 tbsp toasted sesame oil
1 to 2 tbsp Sriracha chili sauce, or other chili paste/sauce
2 tsp salt
1 (12-oz) bottle root beer
For the glaze:
reserved marinade, boiled down by about half
3 crushed garlic cloves
1/3 cup chopped green onions
1/4 cup seasoned rice vinegar
1 tbsp sambal or fresh minced hot red chilies
*Roast lamb wrapped in foil at 250 F. for 2 1/2 hours, or until almost tender, then uncover and glaze with sauce every 5-6 minutes at 400 F., until tender and gorgeous.