Tex Mex Roasted Lamb Ribs With Cheese Grits
Ingredients
- 1/4 cup vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons pure chile powder (preferably ancho)
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon cayenne
- 2 1/2 teaspoons salt
- 3 to 3 1/4 pounds Denver ribs (lamb breast spareribs; 2 racks)
- 1/2 cup orange marmalade (not bitter)
- 1/2 cup red-wine vinegar
- 2 cups cold water
- 3/4 cup white grits
- 1 teaspoon salt
- 2 ounces coarsely shredded sharp white Cheddar (2/3 cup)
- 1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
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