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Title: Turkish Bbq Ribs
Categories: Bar-b-q, On the gril
Yield: 1 servings
6 lb lamb ribs
2 cloves garlic -- split
: salt and pepper -- to taste
2 TB crushed dried mint
1 1/4 c olive oil
1 c red wine vinegar
Rinse ribs well. Pat well. Rub entire surface of racks
with garlic. Sprinkle generously with salt and pepper.
Rub all over with crushed mint. Place in flat
container large enough to hold ribs . Drizzel with
half of oil and vinegar. Turn and drizzel with
remaining oil and vinegar. Let stand over night or
several hours in refrigerator.
When ready to cook, thread rib 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 jalapeno chilies, whole
small tomatoes, small whoule onions and thick eggplant
slices if desired.
Recipe By :
From: Eric L Rose <erose@cymbal.Aix.Caldate: Thu, 9
Feb 1995 11:52:55 -0800 (P
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