Turkish Bbq Ribs 
         Yield: 1 Servings

         Ingredients 

               6 lb lamb ribs
               2 cl garlic; split
               1    salt and pepper; to taste
               2 tb crushed dried mint
           1 1/4 c  olive oil
               1 c  red wine vinegar

         Instructions

         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.



