Mexican Country Ribs

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• spices
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon dried oregano (preferably mexican)
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried chipotle powder
• lamb
• 3 tablespoons extra virgin olive oil, divided
• 3 lbs country-style boneless lamb ribs
• 2 large onions, coarsely chopped
• 1 green bell pepper, coarsely chopped
• 1 orange bell pepper, coarsely chopped
• 3 large garlic cloves (minced)
• 1 (28 ounce) can diced fire-roasted tomatoes
• 2 tablespoons masa harina (or all-purpose flour)
• 3 tablespoons water

Recipe

• 1 1. heat oven to 325°f combine all spice mixture ingredients in small bowl. heat dutch oven over medium-high heat until hot. add 1 tablespoons of the oil; heat until hot. cook lamb, in batches, 4-6 minutes or until golden brown on all sides, adding more oil and/or adjusting heat, as needed. place lamb in a large bowl. sprinkle with 1/4 cup of the spice mixture; toss to coat.
• 2 2. add remaining 1 tbsp oil to dutch oven. cook onions over medium heat for 3 minutes or until slightly soft, stirring occasionally. add bell peppers; cook and stir for 2 minutes, until slightly soft. add garlic; cook and stir for 1 minute. stir in remaining spice mixture. nestle lamb in vegetables; pour tomatoes over mixture. bring to boil; cover.
• 3 3. bake 1 hour 15 minutes to 1 hour 30 minutes or until lamb is fork tender.
• 4 4. place masa harina in small cup; stir in water until smooth. stir into lamb mixture; bring to a boil over high heat. boil 2-4 minutes or until slightly thickened, stirring frequently.