Servings: 12
INGREDIENTS
6 racks American Lamb ribs, well trimmed
dry Rub
3 tablespoons dark brown sugar
1 teaspoon chili powder
2 teaspoons salt
2 teaspoons pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
Tangy St. Louis Sauce
1/3 cup beer or beef stock
1/4 cup dark brown sugar, packed
3 tablespoons worcestershire sauce
3 tablespoons tomato paste
2 teaspoons cayenne pepper
2 teaspoons chili powder
DIRECTIONS
METHOD:
For Dry Rub: In bowl, combine brown sugar, chili powder, salt, pepper, cayenne pepper and paprika; set aside.
For Tangy St. Louis Sauce: In bowl, combine beer or beef stock, brown sugar, Worcestershire sauce, tomato paste, cayenne pepper and chili powder; set aside.
Place whole ribs on 2 greased sheet pans. Season each with 1 tablespoon dry rub mix, rubbing into meat. Roast at 350ºF for 1 to 1-1/2 hours until seasoning is dark in color and fat is rendered from meat. Remove pans from oven. Take ribs off the pans and pour off fat.
Return ribs to pans, baste with sauce and continue basting every 15 minutes. Roast at 350ºF for additional 1 hour until ribs are caramelized.
To Serve: Slice between the ribs and serve.
Recipe and image provided by the American Lamb Board