Braised Lamb Ribs With Apricots And Onions Recipe

• 1 half-rack lamb ribs, about 4 pounds
• 1 tablespoon salt
• Freshly ground black pepper
• 3/4 teaspoon ground cumin
• 1 teaspoon ground chili pepper, or to taste
• 2 cups dried apricots
• 2 medium onions, thinly sliced
• A few tablespoons of oil for sauteing, or some trimmed off pieces of lamb fat

1. In a small bowl, mix the ingredients for the spice rub and set aside.
2. Heat a skillet over medium heat and add the oil or lamb fat. Saute the onions until they're softened but not browned, about 5 minutes. Remove from heat.
3. To assemble the braise: Cover the bottom of your pan with the sauteed onions and the apricots. Nestle the rack of ribs into the onions and apricots. Pour in enough water so that the ribs are 1/3 of the way submerged, about 2 cups. Cover the pan with foil.
4. In the meantime, preheat the oven to 275u0b0F. Braise the ribs in the oven until very tender, about 3 hours. Uncover the pan and turn the heat to 375u0b0F. Continue braising until the fat on the surface is browned and the onions are very brown, about 30 minutes longer. Pour off the rendered lamb fat in the pan, setting it aside for another use.
5. Serve hot or warm. Leftovers may be reheated in a 250u0b0F oven until warm, about 30 minutes.

lamb ribs, salt, freshly ground black pepper, ground cumin, ground chili pepper, apricots, onions, sautueing

Taken from www.seriouseats.com/recipes/2012/01/braised-lamb-ribs-with-apricots-and-onions-recipe.html (may not work)