Cumin-and-Coriander Grilled Lamb Ribs

1. 1

   In a bowl, mix the salt with the sugar, cumin, coriander, pepper and cinnamon.

2. 2

   Transfer 2 tablespoons of the rub to a medium bowl.

3. 3

   In a large, shallow baking dish, sprinkle the remaining rub over the lamb ribs, massaging it into the meat.

4. 4

   Let stand at room temperature for 1 hour.

5. 5

   Light a gas grill.

6. 6

   Whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub.

7. 7

   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.

8. 8

   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.

9. 9

   Transfer the ribs to a carving board, tent with foil and let rest for 10 minutes.

10. 10

    Cut the ribs between the bones and serve.

* Per serving · 4 servings · Values may vary.

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