Spareribs make a great appetizer for game day or any day. We make a roaster full of them to treat the shearing crew. This slow-cooked cut takes a while to prepare but is a treat to eat.

Ingredients:

• 2 pounds spareribs or riblets
• Fresh mint or parsley for garnish, optional

     Rub Ingredients:

• 2 Tbs paprika
• 1 Tbs table salt
• 1 Tbs garlic powder
• 1 tsp ground cumin
• 1 tsp ground mustard
• 1 tsp black pepper

    Barbeque Sauce ingredients:

• ½ cup ketchup
• ¼ cup brown sugar
• 2 Tbs apple cider vinegar
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp hot sauce or chili paste

Instructions:

• Dry lamb ribs. If desired, separate the sparerib strip into 4-bone portions for Denver Ribs or separate each bone for riblets.
• Combine all rub ingredients. Then, rub the mixture into the ribs.
• Allow ribs to rest in the refrigerator for at least two hours, uncovered.
• You can use ready-made barbecue sauce. To make your own, combine all the barbeque sauce ingredients in a medium saucepot. Bring to a boil, then simmer over low heat, stirring occasionally, for about ten minutes. Remove from heat.
• When you are ready to prepare the ribs, preheat the oven to 300°F.
• Arrange the ribs on a rack in a roasting pan or foil-lined baking sheet.
• Cook for 90 minutes. Remove ribs from the oven.
• Increase oven temperature to 400°F.
• Toss the ribs in the barbecue sauce to achieve an even coat.
• Arrange the ribs on the roasting rack and return them to the oven.
• Cook for 10 minutes and then turn. Cook until the sauce has thickened around the ribs but has not started to burn - about 10 minutes. Watch carefully to avoid burning.
• Serve hot. (The fat layers will harden as the meat cools.)

Enjoy as an appetizer, or serve as an entree with mac and cheese, slaw, or your favorite barbecue sides.