Yield: 12 servings

INGREDIENTS    WEIGHTS/MEASURES
American Lamb ribs, well trimmed    6 rib racks

Dry Rub
Dark brown sugar    3 tablespoons
Chili powder    1 teaspoon
Salt    2 teaspoons
Pepper    2 teaspoons
Cayenne pepper    1 teaspoon
Paprika    1 teaspoon

Tangy St. Louis Sauce
Beer or beef stock    1/3 cup
Dark brown sugar, packed    1/4 cup
Worcestershire sauce    3 tablespoons
Tomato paste    3 tablespoons
Cayenne pepper    2 teaspoons
Chili powder    2 teaspoons

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.