Hickory Smoked Barbecue Lamb Ribs
1 quart liquid smoke
16 pounds (American) lamb spareribs, trimmed
3 1/2 gallons water
1/2 gallon barbecue sauce
Pour liquid smoke and water in a 40-quart stainless steel pot. Cover and bring to a boil. Add ribs; reduce heat, simmer for 1 hour. Remove ribs from pot. Dip or brush ribs with barbecue sauce. Place in 400 degrees F oven on baking pan for 12 minutes. For crusty sauce, broil 2 minutes.