Barbecued Lamb Ribs from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• 1 garlic clove, finely minced
• 2 bay leaves
• 1 cup Barbecue Sauce
• 1 teaspoon salt
• 6 pounds breast of lamb, left whole or cut into small pieces
• 2 quarts water
• 1 cup cider vinegar
• 1 onion, sliced