In a dutch oven heat oil on medium and begin to render/cook the lamb ribs, fat cap side down until the fat cap on each rib has reduced by half, about 20 minutes on low heat. Take your time, and if the pan threatens to dry out, add a little water or stock.

Remove ribs and pour off all fat except a few tablespoons.

Sweat the onions and garlic on low heat for a few minutes until fragrant, then add the chili’s, and lemongrass.

Allow sugar to dissolve, stirring occasionally.

Put lid on container and place on middle rack in oven  at 300°F for 2 hours. When done, the rib bones should be barely able to be removed from the rib meat. You want to be careful not to overcook, as the bones should stay in place when you serve the ribs.

Remove the pot from oven and allow to cool to room temperature, covered. When cool, chill completely, then use a large spoon to remove the fat that solidifies on the top, it will break off pieces.

After chilling and removing the fat (can be done up to 2 days ahead of time) place the pot back on stove, covred, and slowly bring to a simmer.

When ribs are warmed through remove from pot and set aside. Keep the ribs warm, covered in a warm oven works. Strain the sauce and discard all the aromatic vegetables and chilis, then return the sauce to the pan.

Reduce the sauce slowly on medium heat until thick and sticky. Be careful that it does not get tacky or it will burn.

When the sauce is to your liking, toss the lamb ribs in the sauce to coat. Serve with a green salad or fresh, lightly cooked or steamed vegetables.