Lamb Ribs With Molasses-chile Barbecue Sauce

Total Time: 3 hrs 45 mins Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 4
• 2 (3 lb) lamb spare rib racks
• 2 tablespoons minced garlic
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons dark brown sugar
• 3 tablespoons kosher salt
• 3 tablespoons freshly cracked black pepper
• 1/4 cup roughly chopped fresh oregano
• 1/4 cup roughly chopped fresh cilantro
• 6 tablespoons orange juice
• 2 tablespoons fresh lime juice (about 1 lime)
• 4 dashes tabasco sauce
• 2 tablespoons olive oil
• 1/3 cup molasses
• 1/2 cup ketchup
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tablespoons ground cumin
• 1/2 cup roughly chopped fresh cilantro
• 1 -3 minced fresh chili pepper, of your choice

Recipe

• 1 preheat oven to 225º f.
• 2 in a food processor or blender, combine the paste ingredients and blend until smooth.
• 3 dry the ribs with paper towels, then rub them thoroughly with the paste.
• 4 place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. the longer you cook the ribs the better, just don't let them dry out.
• 5 remove the ribs from the oven.
• 6 they can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
• 7 while the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
• 8 light a fire in your grill.
• 9 you want a very low charcoal fire with the rack set as high as possible.
• 10 put the ribs on the grill and let them stay there as long as your patience allows.
• 11 a light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
• 12 if you're into prolonging your guests' agony.
• 13 of course, the longer the ribs cook, the better.
• 14 brush them with the sauce during the last minute on the grill.
• 15 cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.