Lamb Spare Ribs

Barbequed Lamb Ribs (Or pork ribs)

3-4 Slabs of Ribs

2 teaspoon Ground Ginger

7 Beef Bouillon cubes (I often use beef broth that I make)

2 Tablespoons Horseradish

2 teaspoons Garlic Powder

1 large Onion cut into chunks

Pack the ribs tightly into you pot. Cover with water (Or beef broth) and add the bouillon along with the spices and onion. Bring to a boil; turn down to simmer and cook until fork tender. Turn off the heat and let them set for at least a 1/2 hour. I normally put them in the cooler/fridge and let them rest overnight. I warm them back on up on the stovetop once I’m ready to grill or oven broil. Then I

brown both sides and brush generously with our favorite BBQ sauce. I allow the sauce to carmelize on the ribs until you know your fingers would be sticky and gooey as you enjoy them.