Braised Lamb Ribs with Apricots and Onions Recipe

Chichi Wang

Recipe Facts



Active: 20 mins
Total: 3 hrs 20 mins
Serves: 4 servings

Rate & Comment


  • 1 rack lamb ribs, about 4 pounds

Spice rub:

  • 1 tablespoon salt

  • Freshly ground black pepper

  • 3/4 teaspoon ground cumin

  • 1 teaspoon ground chile pepper, or to taste

  • 2 cups dried apricots

  • 2 medium onions, thinly sliced

  • A few tablespoons of oil for sautéing, 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. Sauté 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 sautéed 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 275°F. Braise the ribs in the oven until very tender, about 3 hours. Uncover the pan and turn the heat to 375°F. 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.

    Serve hot or warm. Leftovers may be reheated in a 250°F oven until warm, about 30 minutes.

Special equipment

10-inch skillet, one glass, ceramic, or enameled cast iron roasting pan, about 14 by 10 inches

This Recipe Appears In

Nutrition Facts (per serving)
590 Calories
35g Fat
50g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 590
% Daily Value*
Total Fat 35g 45%
Saturated Fat 12g 61%
Cholesterol 89mg 30%
Sodium 1663mg 72%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 22%
Total Sugars 39g
Protein 23g
Vitamin C 6mg 31%
Calcium 82mg 6%
Iron 4mg 21%
Potassium 1164mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)