Preheat oven to 300 degrees F.

Place lamb chops, onions and garlic in a 9 x13-inch roasting pan with 1 1/2 cups water.  Add salt, black pepper and secret spice.

Cover tightly with foil and place in oven. Braise until ribs are very tender, about 3 1/2 hours.

Meanwhile, for red-currant glaze, finely chop remaining onion. Heat oil in a small pot over medium heat. Add onion and cook until soft, about 6 minutes.

Add ginger and cook for 1 more minute. Stir in remaining ingredients and simmer for 5 minutes. Remove from heat.

Reserve 1/2 cup for serving alongside lamb chops, and remaining glaze for brushing on lamb chops.

Remove lamb from pan, discard onion and garlic, and drain braising liquid. Increase oven to 350 degrees F.

Return lamb to pan, brush with glaze, and place on middle rack in oven. Baste with glaze

every 10 minutes for 30 minutes. Serve hot or warm alongside 1/2 cup reserved glaze.