Yield: 4 servings
|½ cup||Onion; finely chopped|
|1||Clove Garlic; minced|
|1 tablespoon||Olive Oil|
|¼ teaspoon||Dry Oregano|
|¼ teaspoon||Ground Cinnamon|
|⅛ teaspoon||Cayenne Pepper|
|1½ teaspoon||Firmly Packed Brown Sugar|
|1 tablespoon||Balsamic Vinegar|
|2 tablespoons||Dry Red Wine|
|2½ pounds||Lamb Spareribs; fat trimmed|
In a 1 to 1½ 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.) Source: Unknown Typed by Katherine Smith Submitted By KATHERINE SMITH On 07-20-95