American Lamb Ribs with Tangy St. Louis Sauce

Yield: 12 servings.

6 racks of American Lamb Ribs, well-trimmed

Dry Rub:
3 Tsp. dark brown sugar
1 tsp. chili powder
2 tsp. salt
2 tsp. pepper
1 tsp. cayenne pepper
1 tsp. paprika

Tangy St. Louis Sauce:
1⁄3 cup beer or beef stock
¼ cup dark brown sugar, packed
3 Tbsp. Worcestershire sauce
3 Tbsp. tomato paste
2 tsp. cayenne pepper
2 tsp. chili powder

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.

For ribs: Place whole ribs on 2 greased sheet pans. Season each with 1 Tbsp. dry rub mix, rubbing into meat. Roast at 350°F 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 pans and pour off fat. Return ribs to pans, baste with sauce and continue basting every 15 minutes. Roast at 350 degrees for additional 1 hour until ribs are caramelized.

To serve: Slice between ribs and serve.

AMERICAN LAMB BOARD