Denver Ribs is a lamb spareribs cut. It is a rectangular slab of 7 to 8 lower rib bones from one side of the lamb.
The slab is at least 7 1/2 cm (3 inches) wide but not more than 18 cm (7 inches) long.
Generally, it is trimmed of outside fat and connective tissue. The first 5 bones will have no more than 2 cm (1/2 inch) of cartilage left on them.
Use for low and slow cooking. It can be braised, slowly baked, crock potted or cooked slowly in a barbeque.