Slow cooked lamb ribs with Moroccan spice

Serves 2

1/4 cup brown sugar
1/4 cup honey
1 tsp ras el hanout (or other moroccan spice mix - I used the sweet tagine mix we bought in Morocco)
Some salt
500g or thereabouts of lambs ribs

Put the ribs in to an oven proof dish with a lid. I use a large tagine and cook on the stove top. They should fit in without too much space around them.
Mix together the other ingredients and cover the ribs with the mixture
Add 3 table spoons of water and stir so the spice mix is wet
Cook in the oven at 160° or at low heat on the hob or on top of a wood burning stove for about 3 hours.
Check occasionally and add more water if the sauce is drying out or starting to burn. Turn the ribs a few times during cooking. If the sauce is too wet when when you think the ribs are cooked (the meat should be ready to fall off the bones) then remove the lid for a while to reduce.
Service with rice.