Denver Ribs

48 American lamb spareribs, trimmed, cut into 8-rib sections
2 tablespoons paprika
1 tablespoon pepper
salt, to taste
BARBECUE SAUCE INGREDIENTS:
4 ounces olive oil
1 1/2 pounds onion, chopped
18 ounces celery, chopped
6 cloves garlic, chopped
1 lemon, chopped
1 quart tomato puree
2 cups ketchup
3/4 cup white vinegar
3/4 cup molasses
3 dried chili pepper pods
2 tablespoons dry mustard
2 tablespoons liquid smoke
cornstarch, as needed
stock, as needed
Servings: 48
1. For Ribs: Arrange lamb spareribs, bone-side down, on rack in roasting pans. Season with paprika, pepper and salt. Bake in 375ºF oven for 30 minutes. Pour off excess fat.

2. For Barbecue Sauce: Sauté onion, celery, garlic and lemon in oil until transparent. Add tomato puree, ketchup, vinegar, molasses, pepper pods, mustard and liquid smoke. Simmer 30 minutes to blend flavors. Strain. Pour barbecue sauce on lamb spareribs and continue cooking 15 minutes. Remove lamb and hold warm.

3. Thicken barbecue sauce with cornstarch. Adjust consistency with stock.

4. Serve lamb ribs with barbecue sauce.