12 lamb ribs
Marinate for at least 24h in
2.5 cups tomato purée
1/2 cup brown sugar
3 bay leaves
2 Tb oregano
1 Tb cumin
3 cloves garlic, minced
1 tsp black pepper
1/2 Tb salt

Take lamb ribs out of marinade and shake excess marinade off, retaining the rest of the marinade. Grill on BBQ for 10-15 minutes until seared on both side. Cook covered in an oven for 2-3h at 140 C. Meanwhile, dice 1-2 brown onions and sauté until translucent. Add 1/2 cup apple cider vinegar and cook for 5 min. Add remaining marinade and cook for 10 minutes. Add 1/2 cup brown sugar and cook on low heat for about 15 minutes until rich and saucy. Pour sauce over ribs in the last 1/2 h of cooking.