Happy Birthday: Lamb Ribs with Honey-Balsamic Glaze

There is something special about lamb. Maybe it's the connection with Passover and it's theme of redemption, opportunity, and new beginnings. The Hebrews, strangers in Egypt for 250 years, slaves for the last 110, are commanded to take a choice lamb, and tie it to their bedpost. This is an odd request in its own right, sleep with a lamb tied to the foot of your bed. But when you take into account that Egyptians worshiped the lamb and knew full well the Hebrews' intent, the odd request now became a sign of courage and defiance.

The day before their departure, the Hebrews fired their grills, slaughtered their lambs and roasted the meat in preparation for an evening feast. As the sun set - symbolic perhaps of the decline of the Egyptian sun-god Ra, and a new day began (the Jewish day counts from the rise of night [based on Genesis, "It was evening, and it was morning, one day."]), the Hebrews locked their doors and ate their meal, charged to eat the lamb in its entirety before "mid-night," while all around them, the plague of the first-born took its toll on the Egytians. 

With the rising of the sun the following morning, the Hebrews began their journey. Unsure of the dangers lying ahead of them and the intentions of Egptians behind, they follow Moses and the cloud of G-d into the unknown wilderness before them. G-d tells the Hebrews that the month of Passover (called Nissan) shall be "Rosh Chadshehem", the head of your months - your new year, your new beginning. There is a long journey ahead, and one heckof a birthday present awaits.

The first time we made this recipe, our kids were still tiny. We invited good friends over for a feast of succulent lamb ribs, and it was incredible. The shiraz was poured. Toasts were made, stories were told, and we celebrated a beautiful evening with really dear company. Making it all the more special was the fact that the kids didn't like the lamb at all and so there was even more to go around for the adults at the table. Well, so many years later the tables certainly have turned. The kids are now almost adults sized themselves, and they all love lamb, which means no leftovers to nibble on tomorrow. Our dear friends are now some 2000 miles away, but we'll celebrate tonight regardless. The wine will flow, the stories will be told. We'll laugh and sing, and give thanks - for another year completed and the opportunities that the year ahead presents.

Serve this with Quinoa and Wild Rice Pilau.

Ingredients

• 4 to 6 pounds lamb ribs
• 1/2 to 1 cup Water
• 1 1/4 cups balsamic vinegar (red), divided
• 3/4 cup olive oil
• Salt, as needed
• 3 tablespoons chopped garlic
• 3 tablespoons chopped, fresh rosemary
• 1/4 cup honey

Instructions

1. Braise ribs in water for about 1 1/2 hours; drain and pat dry. 
2. Whisk together 3/4-cup vinegar and olive oil; brush over all sides of ribs. Season with salt. 
3. Rub both sides of ribs with garlic and rosemary. 
4. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. 
5. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
6. Cooking Instructions:
• On the Grill. Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30 to 35 minutes. Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. 
• In the Oven. Arrange ribs on a rack in a shallow roasting pan. Cook at 325 degree F until meat is just tender, about 1 1/2 hours. To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes.
7. Transfer to platter. Cut slabs between bones and serve.