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By Craig Claiborne
Place the ribs in a heavy pan and add the water, vinegar, onion, bay leaves, garlic and salt. Bring to a boil, cover, and simmer for forty-five to sixty minutes, or until lamb is tender.
Drain the ribs and arrange on broiler pan. Brush with barbecue sauce and broil slowly until crisp and brown.
© 1966 Craig Claiborne estate. All rights reserved.