Active Time
1 HR 30 MIN
Total Time
3 HR
Yield
Serves : 4 to 6
© Marcus Nilsson

How to Make It

Step 1    

In a bowl, mix the salt with the sugar, cumin, coriander, pepper and cinnamon. Transfer 2 tablespoons of the rub to a medium bowl. In a large, shallow baking dish, sprinkle the remaining rub over the lamb ribs, massaging it into the meat. Let stand at room temperature for 1 hour.

Step 2    

Light a gas grill. Whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub.

Step 3    

Transfer the lamb ribs meaty side down to the grill and cook over moderately low heat, turning once, until lightly charred all over, 7 to 10 minutes. Reduce the heat to low and grill, turning and basting with the sauce every 10 minutes, until the meat is very tender and nicely charred, 1 hour and 30 minutes. Transfer the ribs to a carving board, tent with foil and let rest for 10 minutes. Cut the ribs between the bones and serve.

Suggested Pairing

A robust Rhône red famously pairs well with lamb; its spice is terrific with the gaminess of the meat.

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Aggregate Rating value: 5

Review Count: 5660

Worst Rating: 0

Best Rating: 5

Author Name: MommaMJ

Review Body: Fantastic recipe. Enjoyed this for our 2017 Easter BBQ.

Review Rating: 5

Date Published: 2017-04-17