Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
This recipe and others can be found in the following article:
A Tale of Two Barbecue Restaurants
By Rick Browne, PH.B.
1/2 cup onion, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon dry oregano
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 teaspoons brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon balsamic vinegar
1/4 cup ketchup
2 tablespoons red wine
2 1/2 pounds lamb spareribs, fat trimmed
In a 1- to 1½-quart pan over medium heat, cook the onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes.
Mix in the oregano, cinnamon, cayenne, brown sugar, mustard, vinegar, ketchup, and wine. Stirring, bring to a boil on high heat and cook for 2 minutes. Let the mixture cool, cover and refrigerate up to 2 days.
Place the ribs on a grill 4-6-inches above a solid bed of medium-hot coals. Cook, turning the ribs once until they are browned on all sides, 15-17 minutes total for medium-rare. Watch carefully—since the meat is fatty you’ll need to turn or move it on grill to stop flare-ups.
During the last five minutes generously brush sauce on both sides of the ribs; it should just begin to caramelize when you take them off the fire.
Remove ribs from the grill, slather on more sauce, then cut the ribs apart and serve them on a heated platter. Provide plenty of napkins.