Written and submitted by Jacob Esho
(runner up in the 2004 Lip Smackin’ Ribs Recipe Contest at Barbecuebible.com)

I cooked this and found it unique becuase I’ve never seen it cooked on any show or restaurant. I was born in the Middle East, and this was a family rib recipe. But it must have the yogurt drink included. Enjoy.

Ingredients
6 pounds lamb ribs
4 cloves garlic, crushed
salt and pepper to taste
3 tablespoons crushed, dried mint
1 1/4 cup olive oil
1 cup red wine vinegar

1. Rinse ribs well with water.

2. Rub entire surface of racks with garlic. Salt and pepper generously. Rub all over with crushed mint.

3. Place racks in container and drizzle with half of oil and vinegar. Turn over and drizzle with remaining oil and vinegar. Let stand overnight.

4. Thread ribs on extra long skewer, cutting ribs where needed to fit skewer. Grill over medium-hot coals until crispy on the outside, turning often. Serve with grilled chilies, whole plum tomatoes, small whole onions and thick eggplant slices.

Cook’s Note: I also serve this with a mint yogurt drink.