6 lb lamb ribs
2 cloves garlic, split
salt and pepper, to taste
2 tablespoons of crushed dried mint
1 1/4 cup of olive oil
1 cup of red wine vinegar

Rinse the 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  Drizzle with half of oil and vinegar. Turn and drizzle 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 whole onions and thick eggplant slices if desired.