Lamb ribs are the most inexpensive and unsung part of the lamb, says Tom Mylan, who says they're very similar to pork spare ribs. Here he combines the sweet and tangy flavors of American barbecue with Middle Eastern seasonings for richly flavored, succulent ribs.
Slideshow: More Grilled Lamb Recipes
1/4 cup kosher salt
2 tablespoons light brown sugar
1 tablespoons ground cumin
1 tablespoons ground coriander
1 teaspoon freshly ground pepper
1/2 teaspoon ground cinnamon
Two 2 1/2- to 3-pound racks of lamb ribs
1 cup apple cider vinegar
2 tablespoons pomegranate molasses
How to Make It
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.
Light a gas grill. Whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub.
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.
A robust Rhône red famously pairs well with lamb; its spice is terrific with the gaminess of the meat.
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