Yield: 12 servings. 6 racks of American Lamb Ribs, well-trimmed Dry Rub: 3 Tsp. dark brown sugar 1 tsp. chili powder 2 tsp. salt 2 tsp. pepper 1 tsp. cayenne pepper 1 tsp. paprika Tangy St. Louis Sauce: 1⁄3 cup beer or beef stock ¼ cup dark brown sugar, packed 3 Tbsp. Worcestershire sauce 3 Tbsp. tomato paste 2 tsp. cayenne pepper 2 tsp. chili powder For dry rub: In bowl, combine brown sugar, chili powder, salt, pepper, cayenne pepper and paprika. Set aside. For tangy St. Louis sauce: ...
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