Lamb Ribs Recipe with Michael's Home Cooking

These Lamb Ribs are outstanding using a Carolina BBQ Sauce. I bake in the oven but easily made on your outside charcoal grill. See recipe in description below. In the store they are called Lamb Breast.
Ingredients:
RUB:
2 Tablespoons ancho chili powder
1 Tablespoon paprika
1 Tablespoon black pepper
1 Tablespoon dry mustard powder
1 Tablespoon coarse salt or (1 and 1/2 teaspoons table salt)
1 Tablespoon ground coriander
1 and 1/2 teaspoons cumin
1 and 1/2 teaspoons oregano

Mix all together, this is enough for one rack of regular pork ribs.
For this Lamb Rib Recipe you will have leftover dry rub.

SAUCE:
1 cup apple cider vinegar
1/2 cup ketchup
2 Tablespoons brown sugar
2 Tablespoons hot sauce of your choice
1 Tablespoon chili powder (I used one that had no salt)
1 and 1/2 teaspoons kosher coarse salt (or 3/4 teaspoon table salt)
1 and 1/2 teaspoons red pepper flakes (I used mild Aleppo Flakes)
1 teaspoon black pepper
1/2 teaspoon dry mustard powder
1 Tablespoon Dijon Mustard
1 Tablespoon honey

Combine all ingredients and gently cook for 10 to 15 minutes.
Allow to cool before using. Day old sauce is slightly better, but not necessary. Keeps refrigerated for six weeks. Makes just a bit over 1 cup sauce.

METHOD:
Rub your ribs with the rub and wrap your ribs in aluminun foil.
Bake @ 275F for 90 minutes or 1 and 1/2 hours.
Remove ribs from oven and remove aluminum foil.
Brush sauce over the rack of ribs
Return ribs to your 275F oven and bake for 90 more minutes.
Remove ribs from oven and allow to rest for 10 minutes, then cut into portions.
Makes two servings.

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