Barbecued lamb ribs

Yield: 4 servings

Measure Ingredient
½ cup Onion; finely chopped
1 \N 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

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