- 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
- 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.