1. Preheat oven to 325°F. Mix root beer, soy sauce and chile pepper in large roasting pan until well blended. Set aside. Mix 2 tablespoons of the sesame seed, rosemary, smoked paprika, pepper and sea salt in small bowl. Rub seasoning mixture all over meat side of lamb ribs. Place ribs, meat-side up, in roasting pan. Cover pan with 2 layers of foil.
2. Bake 2 1/2 hours or until ribs are very tender. Remove ribs to cutting board. Cut into serving-size pieces; keep warm.
3. Meanwhile, place roasting pan over 2 burners. Stir in honey. Bring to boil on high heat. Cook on medium heat 15 to 20 minutes or until sauce is glossy, stirring occasionally. Return ribs to roasting pan. Spoon sauce over ribs to glaze.
4. Place ribs on serving dish. Drizzle with sauce. Sprinkle with remaining 2 tablespoons sesame seed and green onions.
Test Kitchen Tip: Denver lamb ribs are cut from the breast and include 7 to 8 ribs. Special order them from your butcher.
This recipe was created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef.