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1
In a small bowl, combine cinnamon, smoked paprika, salt and cayenne pepper and mix well.
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2
In a large heavy skillet melt 6 tablespoons of the butter. Add onions and cook, stirring often, until tender and just starting to brown. Blend in 4 teaspoons of the spice mixture, transfer to a bowl, cover, and keep warm or, if made a day ahead, refrigerate and reheat when ready to use.
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3
Add remaining 2 tablespoons butter to the skillet, add the tomatoes and cook, turning once, for 3 or 4 minutes. Add to onions and any juices from the skillet.
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4
Remove grill section from an outdoor and set aside. Place a chimney starter on the lower part of grill, putting crumpled newsprint on the bottom of chimney and charcoal on top. Light paper and when charcoal is glowing and covered with ask, release it into the grill.
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5
Lightly spray the grill section with cooking spray and put it in place o4 to 6 inches over the coals. Arrange rib steaks on the grill, leaving in place without disturbing for 6 minutes to make good grill marks. Turn and grill them 6 to 8 minutes longer, or until they have reached desired degree of doneness.
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6
While steaks are cooking, combine ingredients for yogurt sauce and set aside. Serve steaks with spiced vegetables and yogurt sauce on the side.
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7
Store remaining spice mixture in a tightly closed container in refrigerator. May be use for burgers, chops, etc.
