Sweet-and-Sour Lamb Ribs

• 1 package (2 racks, 8 ribs each) lamb short ribs
• 1 medium yellow onion
• 2 bay leaves
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh Italian parsley, for garnish
• 1 cup guajillo honey or your favorite mild honey
• 1 cup cider vinegar
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon anise seed
• 1/2 teaspoon chili powder

1. TO PREPARE THE SHORT RIBS: Put the ribs, onion, and bay leaves in a large pot, cover with water, and bring to a boil over high heat.
2. Immediately turn the heat down to a simmer, skim any froth that comes to the surface, and cook the ribs until tender, about 2 hours.
3. Remove the ribs and refrigerate until ready to use.
4. This can be done a day ahead.
5. Cool the stock to room temperature.
6. This stock can be frozen in ice cube trays, bagged, and used another time.
7. TO MAKE THE GLAZE: In a bowl, whisk together the honey, cider vinegar, garlic, rosemary, anise seed, and chili powder.
8. TO COOK THE RIBS: Start a hot fire in in a charcoal grill.
9. Jesse prefers additive-free oak or mesquite lump charcoal, and advises against using charcoal starter, a known pollutant.
10. If you are using a gas grill, set the heat at medium.
11. When the coals are hot, lightly brush the grate with olive oil and grill the ribs for 2 minutes per side.
12. Brush the glaze onto 1 side of the ribs and grill this side for about 30 seconds.
13. Glaze the reverse side of the ribs and grill.
14. To serve, season the ribs with salt and pepper and sprinkle with chopped parsley.
15. Serve warm or at room temperature.

yellow onion, bay leaves, salt, fresh italian parsley, guajillo honey, cider vinegar, garlic, rosemary, anise seed, chili powder

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-lamb-ribs-382585 (may not work)