1 1/4 cups balsamic vinegar, divided
3/4 cup olive oil
4 – 6 lbs lamb spareribs
1/2 teaspoon salt
3 tablespoons garlic, smashed
3 tablespoons fresh rosemary, chopped
1/4 cup honey
Serves: 2 – 3
Whisk together 3/4 cup vinegar and olive oil. Brush over all sides of ribs and season with salt. Add garlic and rosemary to vinegar and oil. Place ribs in recloseable plastic bag and pour vinegar and oil mixture over ribs. Seal the bag and massage marinade into meat.
Refrigerate for at least 6 hours or overnight.
Thoroughly mix remaining 1/2 cup vinegar with honey and set aside.
Arrange ribs on a rack in shallow roasting pan and cook at 325 degrees for 1 1/2 hours, turning once.
During last half hour, baste frequently with reserved honey mixture. Cut into 2 or 3 rib portions.