Ingredients:

1 1 to 1 1/2-Lb french-style lamb rib roast or lamb rib roast (8 ribs)
1/3 Cup Olive oil
1/3 Cup Lime juice
1/4 Cup orange juice concentrate
2 1/8 TSP ground ancho chili pepper
1 TSP dried oregano, crushed
1/2 TSP ground chipotle chili pepper
4 cloves garlic, minced

Directions:

1. Trim fat from meat. Place meat in a self-sealing plastic bag set in a shallow dish. For marinade, in a food processor or blender combine oil, lime juice, orange juice concentrate, ancho chili, oregano,  chipotle chili, garlic, and 1/2 teaspoon salt. Cover and process or blend until nearly smooth. Pour over meat; seal bag. Marinate in refrigerator 2 hours,turning bag occasionally. (Do not  marinate more than 2 hours, or citrus juices will cause the meat to soften.) Drain meat; discard marinade. Wrap ribs tips in foil to prevent charring. Insert a thermometer into meat without touching bone.

2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan.  Place meat, bone side down, on grill rack over drip pan. Cover and grill 35 to 45 minutes or until meat thermometer registers  155F for medium doneness. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, except place meat, bone side down, in a roasting pan.) Remove meat from grill. Cover with foil;let stand for 15 minutes before slicing.  (The meat's temperature will rise 5F during standing.)