We found racks of lamb ribs at our local supermarket. We seasoned them with salt and then braised them in a stew of lima beans enriched with soffrito, tomatoes, and wine. When the ribs were tender we pulled them out of the beans and grilled them. As they charred on the grill we glazed them with Luchito Honey. The savory, meaty, tender, sweet, and spicy ribs were a hit. And worth looking at again in the near future.
April 9, 2005