Pitmaster Chris Lillys Smoked Lamb Ribs

• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 3/4 teaspoon dried oregano
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons soy sauce
• 3 1/2 teaspoons salt
• 3 teaspoons paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 3/4 teaspoon ground ginger
• 3 (2 1/2-pound) slabs lamb ribs
• 1 1/2 cups port
• 3/4 cup black cherry juice
• 4 Black Mission figs
• 1 sprig rosemary
• 1 cup distilled white vinegar
• 3/4 cup plus 2 tablespoons Heinz ketchup
• 1 teaspoon honey
• 3/4 cup dark brown sugar
• 1 tablespoon chili powder
• 1 3/4 teaspoons kosher salt
• 1 1/4 teaspoons freshly ground black pepper
• 1/2 teaspoon cayenne pepper

1. In a medium saucepan, combine the port, black cherry juice, figs and rosemary.
2. In a separate medium saucepan, combine the vinegar, ketchup, honey, brown sugar, chili powder, salt, black pepper and cayenne.
3. Bring each pan to a boil over high heat.
4. Reduce the heat to medium and simmer both mixtures, stirring occasionally until each is reduced by half, about 30 minutes.
5. Remove the pans from the heat.
6. Remove the figs and rosemary from the port mixture and discard.
7. Pour the port mixture into the vinegar mixture.
8. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
9. Recipe yields 2 1/4 cups.

thyme, rosemary, oregano, extra virgin olive oil, soy sauce, salt, paprika, freshly ground black pepper, garlic, ground ginger, lamb ribs, port, black cherry juice, black, rosemary, white vinegar, ketchup, honey, brown sugar, chili powder, kosher salt, freshly ground black pepper, cayenne pepper

Taken from www.foodrepublic.com/recipes/pitmaster-chris-lillys-smoked-lamb-ribs-recipe/ (may not work)