Here's the garlic and mint lamb ribs.
4 racks denver(spareribs),
coarse salt,
6 cloves garlic,
1/4 cup finely chopped mint,
1 lemon cut in half and seeded, +1lemon cut into wedges for serving,
1st cup extra virgin olive oil,
1/2 cup red wine vinegar,
1) prepare the ribs:
Place a rack of ribs meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peeled off the membrane. Repeat with the remaining racks.
2) Place the ribs in a nonreactive roasting pan. Generously season each rack on both sides with salt and pepper. Sprinkle the garlic and mint over both sides of the racks, patting them onto the meat. Let the ribs sit for 5 minutes. Squeeze the juice from the lemon halves over both sides of the ribs. Pour the olive oil and vinegar over the ribs, turning them several times to coat both sides. Cover the roasting pan and let the ribs marinade for at least 4 hours, or as long as overnight, turning them once or twice. The longer the ribs marinate, the richer the flavour will be.
3) Set up the grill for indirect grilling and preheat to 350F. Place a large drip pan in the centre of the grill under the grate.
4) When ready to cook, brush and oil the grill grate. Place the ribs bone side down in the centre over the drip pan and away from the heat cover the grill and cook the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 40 minutes to 1 hour. When the ribs are done, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
5) Transfer the ribs to a large platter or cutting board and let them rest for a few minutes. Serve the racks, whole or cut into individual ribs, along with grilled vegetables and lemon wedges.
