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Barbecued Lamb Ribs

Source of Recipe

Katherine Smth


List of Ingredients

1/2 c Onion finely chopped
1 Clove Garlic minced
1 tb Olive Oil
1/4 ts Dry Oregano
1/4 ts Ground Cinnamon
1/8 ts Cayenne Pepper
1 1/2 ts Firmly Packed Brown Sugar
1 tb Balsamic Vinegar
1/4 c Catsup
2 tb Dry Red Wine
2 1/2 lb Lamb Spareribs fat trimmed


Recipe

In a 1 to 1 1/2 quart pan over medium heat, cook onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes. Mix in oregano, cinnamon, cayenne, brown sugar, vinegar, catsup, and wine. Stirring, bring to a boil on high heat and cook 1 minute. Let cool slightly; if made ahead, cover and refrigerate up to 2 days.

Brush lamb ribs all over with sauce. Place on a grill 4-6" above a solid bed of medium-hot coals. Cook, turning once and basting with any remaining sauce, until ribs are browned on all sides, 15-17 minutes total for medium-rare. Watch carefully since meat is fatty; turn or move on grill to stop flare-ups. Cut ribs apart and pick up to eat (supply plenty of napkins.)