From: Executive chef/owner Richard Rosendale, Rosendales, Columbus, OH. Yield: 12 servings. 6 rib racks, American Lamb Denver ribs 1 tbsp. olive oil as needed, salt and pepper Sweet and Sour Glaze: ½ cup pineapple juice ¼ cup white wine vinegar 2 Tbsp. soy sauce ¼ cup ketchup 2 Tbsp. dark brown sugar 1 Tbsp. fresh gingerroot 2 Tbsp. cilantro leaves 2 Tbsp. fresh lime juice Peel thin membrane from underside of the lamb ribs. French the tip of the rib bones so they are easy to ...

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