Ken's Lemon Rub for Lamb Spareribs Recipe

• Zest of 1 lemon
• 2 Tbsp Garlic Salt
• 2 Tbsp Black Pepper
• 1 Tbsp ground Cumin
• 1 Tbsp ground coriander
• 1 Tbsp dried Mint
• 1 Tsp Garlic Powder
• 1 Tbsp Onion Powder
• 4 Tbsp Brown Sugar - divided use
• 4 Tbsp Olive Oil - divided use
• 2 Tbsp white wine or dry vermouth
• Juice of 1/2 lemon
• 1 rack lamb spareribs

1. In a medium bowl combine lemon peel and dry spices.
2. Rub on the meat.
3. Drizzle the meat with 2 Tbsp olive oil.
4. Squeeze the 1/2 lemon over the meat, then sprinkle the wine on the meat.
5. Let sit at least 2 hours or overnight.
6. Place the ribs in a roasting pan and drizzle with 2 Tbsp more olive oil and sprinkle with 2 Tbsp brown sugar.
7. Slow roast the lamb at 250 degrees.
8. Check for tenderness at 2 1/2 hours.
9. Meat should be falling off the bone when done.
10. Cook up to 3 hours.
11. Remove the meat from the oven and cut into individual ribs.
12. Serve.

lemon, garlic, black pepper, ground cumin, ground coriander, garlic, onion, brown sugar, olive oil, white wine, lemon, rack

Taken from cookeatshare.com/recipes/ken-s-lemon-rub-for-lamb-spareribs-87964 (may not work)