I was able to pick this item up at the Stafford Long Family Market a whole rack of lamb spareribs.(Vista Springs LLC) I went to the Middle East for my inspiration for these. I used chili powder, Montreal Steak seasoning,(which is not in the Middle East) sumac and any sugarless bbq rub will give you a great bark. The glaze is pomegranate, and balsamic which negates some of lambs gamey flavor. Savory, sweet, salty and a little tart. I hope you like it.

1 rack of lamb ribs about 2 pounds from Vista Springs LLC
2 tablespoons Montreal steak seasoning
2 tablespoons chili powder
1 tablespoon sumac
2 tablespoons no sugar bbq rub
1 teaspoon garlic powder
1 teaspoon ground oregano
3 tablespoons vegetable oil
Glaze
4 tablespoons pomegranate molasses
2 tablespoons balsamic vinegar

Apple cider vinegar.

Remove skin on back of ribs.

Rub ribs with cooking oil.

Coat rubs evenly with all spices. One at a time.

Heat oven to 315.

Place ribs on a sheet pan.

Add apple cider vinegar to bottom of pan.

Bake ribs for 2 hours adding apple cider every hour.

After two hours mix pomegranate and balsamic and brush on ribs. Repeat after 20 minutes until ribs are able to be pulled out of rack.

Serve.