Root Beer And Sesame Glazed Ribs Recipes

Steps:

• For the ribs: Combine 12 cups water, the salt, molasses, cloves, cinnamon sticks and star anise in a large saucepan, bring to a boil and cook until the salt is dissolved. Remove and let cool.
• Put the ribs in a plastic container, pour the cooled brine over, cover and refrigerate for at least 4 hours and up to 24 hours, turning the ribs several times.
• Remove the ribs from the brine, rinse, pat dry and put on baking racks set over baking sheets. Refrigerate for several hours until the surface dries and forms a film.
• For the root beer BBQ sauce: Heat the oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the ginger and garlic and cook for 1 minute. Add the paprika and cook for 1 minute. Stir in the root beer and cook until reduced by half. Add the ketchup, brown sugar and molasses and cook over low heat until the flavors meld and the sauce reduces, stirring occasionally, about 30 minutes. Add the lemon juice and zest and season with salt and pepper.
• If using the kamado-style ceramic charcoal cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked hickory chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a disposable pan with some steaming liquid on the plate, and then put on the grill grate. Brush the ribs with some canola oil. Put the ribs on the grill, cover and cook until the ribs are tender and juicy, about 2 hours. Brush with the root beer BBQ sauce, turning occasionally, during the last 15 minutes of cooking.
• If using charcoal, set up the grill for direct and indirect heat. Brush the ribs with some canola oil. Start the ribs as above over indirect heat. Finish the ribs by moving them back over the hot coals and turning and basting with the root beer BBQ sauce for 15 to 20 minutes.

Steps:

• Heat oven to 300 degrees. Place flour in a gallon-size food-storage bag.
• Heat 1 tablespoon oil in a 6- to 8-quart Dutch oven or 12- to 14-inch cast iron skillet over medium-high heat. Working in batches, add the ribs to the bag, shake to coat with flour, shake off the excess and brown well on the meaty side, 3 to 5 minutes. Set aside.
• Heat remaining 1 tablespoon oil in the pot. Sauté the celery, onions, parsnips and garlic over medium heat until lightly browned, about 5 minutes. Add root beer, bouillon, tomato paste, vinegar and bay leaves. Bring to boil, stirring to loosen browned bits on bottom of pan.
• Return short ribs to Dutch oven, partially submerging them in the liquid. Cover tightly. (If your skillet has no lid, use heavy-duty foil.) Braise in oven 3 hours @ 300 degrees F.
• If not making ahead, skim as much fat as possible from the liquid. If making a day ahead, refrigerate & remove the hardened layer of fat before reheating. Sprinkle with sesame seeds and serve.

Steps:

• To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
• Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
• Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
• Remove the glaze from the stove and strain though a fine mesh strainer.
• Reserve and keep warm, until ready to use.
• Preheat the oven to 275 degrees F.
• Place the ribs on a sheet pan or baking sheet.
• In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
• Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
• Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
• Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
• Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
• Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
• Adjust the oven to the broil setting and position the oven rack to the lowest rung.
• Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
• Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
• Remove the ribs from the oven and lay on a cutting board meaty side down.
• Use a sharp knife to cut the ribs apart.
• Serve the ribs with some of the leftover glaze on the side, if desired.