Here we combine the sweet and tangy flavors of American barbecue with Middle Eastern seasonings for richly flavored, succulent ribs.

I like my lamb ribs with just a little olive oil and one of my favorite rubs.

But a couple of times, I was asked about an excellent lamb ribs recipe with traditional American BBQ sauce.

There are so many traditional BBQ sauces that go very well with beef and pork ribs, but not that well with Lamb Ribs.

After experimenting and searching, I landed on Cumin and Coriander Grilled Lamb Ribs.

This recipe has it all! The sauce and seasoning complement lamb ribs to perfection! Give it a try, and you won’t be disappointed.


  • Two 2 1/2-3 Pounds Lamb Ribs
  • 1/4 Cup kosher salt
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon ground cumin
  • 1 Tablespoon ground coriander
  • 1 Teaspoon freshly ground black pepper
  • 1/2 Teaspoon ground cinnamon
  • 1 Cup apple sider vinegar
  • 2 Tablespoons pomegranate molasses


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

    Transfer two 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 gas or wood grill. Whisk the apple sider vinegar and pomegranate molasses into 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, about 1 hour and 30 minutes.

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

    Cut the ribs between the bones and serve.

    Bon Appetit!

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