Oven-Roasted Lamb Ribs

• 4 pounds lamb ribs
• 1/2 cup lemon juice
• 3 tablespoons molasses
• 3 tablespoons white vinegar
• 2 tablespoons mustard
• 2 tablespoons ketchup
• 1 tablespoon ground cinnamon
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 onion, quartered
• 2 small tomatoes, quartered
• 2 small thin-skinned sweet peppers, cored and seeded
• 1 cup finely chopped parsley
• 9 cloves garlic, minced
• 1 1/2 teaspoons cayenne pepper

1. Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
2. Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
3. Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
4. Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
5. Preheat oven to 300 degrees F (150 degrees C).
6. Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
7. Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.

lamb ribs, lemon juice, molasses, white vinegar, mustard, ketchup, ground cinnamon, curry powder, ground cumin, salt, ground black pepper, onion, tomatoes, sweet peppers, parsley, garlic, cayenne pepper

Taken from www.allrecipes.com/recipe/257075/oven-roasted-lamb-ribs/ (may not work)