Tamarind And Sumac Lamb Ribs

• 1 pound lamb ribs, preferably australian
• 1 -2 quarts chicken, beef, veal, or lamb stock
• 1/2 pound onion, chopped
• 1/4 pound carrots, chopped
• 1/4 pound celery, chopped
• 2 tablespoon minced garlic
• 6 tablespoon dried sumac
• 1/4 cup honey
• 1/4 cup tamarind paste
• 1/4 cup molasses
• 1/4 cup tomato paste
• 1/2 cup water
• 1 tablespoon salt

1. Place the ribs in a stockpot and add the stock until just covered. Add the onion, carrots, and celery and place over high heat. Once it reaches a gentle simmer, reduce the heat to maintain the simmer and cook for 45 minutes.
2. Meanwhile, purée the remaining ingredients in a food processor until smooth to make the lacquer. When the ribs are done, remove them from the cooking liquid and let cool to room temperature.
3. Then, preheat a gas grill or grill pan on medium heat. Lightly coat the ribs with the lacquer and place on the grill for about 4-5 minutes on each side, basting frequently. When ribs are heated through and nicely lacquered on both sides, remove from the heat. Bring any remaining lacquer to a boil in a pot and drizzle over the ribs.