Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 |
| ¼ cup | Catsup |
| 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