American Lamb Ribs with Tangy St. Louis Sauce

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. Worceste

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