Barbecued lamb ribs

1. In a 1 to 1 ½ quart pan over medium heat, cook onion and garlic in oil, stirring often, until soft but not brown, 6-8 minutes.
2. Mixi in oregano, cinnamon, cayenne, brown sugar, vinegar, catsup, and wine.
3. Stirring, bring to a boil on high heat and cook 1 minute.
4. Let cool slightly; if made ahead, cover and refrigerate up to 2 days.
5. Brush lamb ribs all over with sauce.
6. Place on a grill 4-6" above a solid bed of medium-hot coals.
7. Cook, turning once and basting with any remaining sauce, until ribs are browned on all sides, 15-17 minutes total for medium-rare.
8. Watch carefully since meat is fatty; turn or move on grill to stop flare-ups.
9. Cut ribs apart and pick up to eat (supply plenty of napkins).