Barbecued Lamb Ribs



Ingredients:
1/2 c Onion; finely chopped
1 Clove Garlic; minced
1 tbs 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 tbs Balsamic Vinegar
1/4 c Catsup
2 tbs Dry Red Wine
2 1/2 lb Lamb Spareribs; fat trimmed

Method:
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 serve.
Serves 4