Recipes

Dr. Pepper Sesame Ribs

They're as flavorful as they sound . . . and then some
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100% would make again
Photo: Anisha Sisodia

Food world star Lazarus Lynch's new cookbook Son of a Southern Chef is a recipe hit parade, but few pack as impressively flavorful a punch as these ribs, slathered in a spiced Dr. Pepper and sesame oil sauce as they are. Plus, there's no grill required—this is an all-oven event—meaning you can get your get your rib fix on a rainy day.

Dr. Pepper Sesame Ribs

Reprinted from Son of a Southern Chef by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Lazarus Lynch.

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 3 hours, plus marinating time

Total Time: 3 hours and 30 minutes, plus marinating time

Ingredients

½ cup packed light brown sugar

2 tablespoons smoked paprika

1 tablespoon chipotle chile powder

2 tablespoons garlic powder

2 teaspoons ground allspice

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

One (12-ounce) bottle Dr Pepper (about 1½ cups)

1 rack baby back ribs

1 tablespoon toasted sesame oil

2 teaspoons grated fresh ginger

2 garlic cloves, smashed

1 cup ketchup

¼ cup apple cider vinegar

2 tablespoons yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon white sesame seeds, for serving

1 tablespoon black sesame seeds, for serving

1 small bunch scallions, green parts only, finely chopped, for serving

Directions

1. Line a roasting pan with aluminum foil.

2. In a small bowl, combine ¼ cup of the brown sugar, the paprika, chipotle powder, garlic powder, allspice, salt, pepper and ½ cup Dr. Pepper. Place the ribs meat-side up in the roasting pan and pour the brown sugar mixture on top of the ribs. Coat the ribs evenly with the spice rub and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or up to overnight.

3. Preheat the oven to 300°F.

4. Remove the marinated ribs from the fridge 30 minutes before roasting. Remove plastic wrap and cover tightly with foil. Transfer to the oven and cook for 1 hour 30 minutes.

5. Heat the sesame oil in a saucepot over medium heat. Add the ginger and garlic and cook, stirring occasionally, until occasionally, until fragrant, 2 minutes. Add the remaining 1 cup Dr Pepper, the ketchup, remaining ¼ cup brown sugar, the vinegar, mustard and Worcestershire. Bring to a boil, then reduce the heat to low and cook until the sauce begins to thicken, about 20 minutes. Remove from the heat.

6. Remove the ribs from the oven and brush half the sauce over the top and bottom of the ribs. Turn oven up to 375°F. Place the ribs back in the oven, uncovered, and cook for an additional 30 minutes. Remove the ribs from the oven and coat with more glaze. Return to the oven and cook, uncovered, until tender, about 20 minutes more. Coat with the sauce on both sides and place under the broiler for 3 to 4 minutes on each side.

7. Garnish with the sesame seeds and scallion. Slice and serve.

 

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