Tex-Mex Roasted Lamb Ribs with Cheese Grits

Ingredients

• 1 teaspoon pepper black
• 1 teaspoon cayenne 
• 2 tablespoons chile powder pure (preferably ancho)
• 2  garlic cloves minced
• 0.8 cup grits white
• 2 teaspoons ground cumin 
• 0.5 cup orange marmalade (not bitter)
• 0.5 cup parmigiano-reggiano finely grated
• 0.5 cup red-wine vinegar 
• 1 teaspoon salt 
• 0.7 cup coarsely sharp cheddar shredded white
• 0.3 cup vegetable oil 
• 2 cups water cold
• 3 pounds denver (lamb breast spareribs; 2 racks)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil
• ziploc bags

Directions

1. Stir together oil, garlic, chile powder, cumin, pepper, 1/2 teaspoon cayenne, and 2 teaspoons salt in a small bowl. Pat lamb dry and rub all over with spice mixture.
2. Transfer lamb to a large sealable plastic bag and seal bag, pressing out excess air. Marinate lamb, chilled, at least 8 hours.
3. Bring lamb to room temperature, about 1 hour.
4. Put oven rack in middle position and preheat oven to 350°F.
5. Transfer lamb to a 17- by 12-inch heavy shallow baking pan and cover pan tightly with foil, then bake 1 1/4 hours.
6. Meanwhile, stir together marmalade, vinegar, and remaining 1/2 teaspoon cayenne and 1/2 teaspoon salt in a 1-quart heavy saucepan and bring to a simmer, stirring occasionally.
7. Discard foil from lamb and carefully pour off and discard fat from pan.
8. Brush lamb with some of marmalade glaze and roast, basting every 10 minutes (use all of glaze) and turning racks over every 20 minutes, until browned and tender, about 1 hour.
9. Cut racks into individual ribs.
10. Whisk together water, grits, and salt in a 2-quart heavy saucepan and bring to a boil, whisking constantly. Reduce heat to low and simmer, stirring frequently, until very thick, about 10 minutes.
11. Remove from heat and stir in cheeses.
12. Serve grits with ribs.
13. Ribs can be marinated up to 2 days. Bring to room temperature before baking.