2 1/2 c. lemon juice
1 tbsp. grated onion
8 cloves garlic, sliced
4 tsp. salt
4 tsp. dry mustard
4 tsp. chili powder
2 tsp. ground cumin
1 tsp. thyme, crushed
1/2 tsp. seasoned pepper
9-10 lbs. lamb spare ribs
Paprika

Mix lemon juice, grated onion, garlic, and a mixture of salt, dry mustard, chili powder, cumin, thyme, and seasoned pepper. Pour over lamb in a large shallow dish or pan. Cover and marinate in refrigerator 6-8 hours, or overnight; turn occasionally.

Remove spare ribs from marinade and place on rack in shallow roasting pan. Roast at 325 degrees for 1 1/2 hours, basting occasionally with marinade. Sprinkle spare ribs with paprika, roast 1/2 hour longer, or until tender. Place ribs in a serving dish and garnish with parsley sprigs. About 12 servings.

GRILLED LAMB SPARE RIBS:

Marinate spare ribs as directed in recipe for Deviled Lamb Spare ribs. Remove from marinade and arrange on skewers; sprinkle with paprika. Grill 6-7 inches from source of heat 20 minutes on each side, or to desired degree of doneness, basting occasionally with marinade.