Barbecued lamb ribs
4 servings
Ingredients
| Quantity | 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 |
Directions
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