Main Dishes

Cumin & Coriander Barbecued Lamb Ribs

Albina Fowler

by Albina Fowler

Hackamore Ranch

Hackamore Ranch
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I like my lamb ribs simple — just a little olive oil and a basic rub. But after a few customers at the farmers market asked if I had a recipe that pairs well with traditional American barbecue sauce, I got curious. I tried a few variations, and what I discovered is that while most barbecue sauces shine on pork or beef ribs, they don’t always flatter lamb’s unique flavor. So I started experimenting with the spices I love most — cumin and coriander — and built a barbecue lamb rib recipe that hits every note: smoky, aromatic, and just the right amount of sticky. In my opinion, the sauce and seasoning complement lamb to perfection. Give them a try, and I don’t think you’ll be disappointed.
DietaryGluten-Free · Vegan · Soy-Free · Nut-Free · Allium-Free · Sesame-Free
Yield16 ribs
Serves4 (3-4 ribs)
TimeActive 30m · Total 3m

Ingredients

2 Lamb Ribs~5-6 lb total
1 Tbsp CuminGround
1 tsp CorianderGround
½ tsp Black Peppercornground
1 Tbsp CinnamonGround

Sourcing Tips

If you don’t have pomegranate molasses, try mixing equal parts honey and balsamic vinegar for a quick substitute.

Instructions

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PREP THE LAMB: If frozen, thaw the lamb ribs fully in the refrigerator (ideally overnight). Pat dry with paper towels — moisture prevents a good sear.
MAKE THE RUB: In a small bowl, mix the salt, brown sugar, cumin, coriander, pepper, and cinnamon. Set aside 2 tablespoons of the rub — you’ll use that later for the glaze.
SEASON THE RIBS (10 MIN + 1 HR REST): Lay the lamb ribs in a large, shallow dish and sprinkle them with the rub. Massage the rub into the meat until well coated. Let the ribs stand at room temperature for 1 hour so the flavors can sink in.
LIGHT THE GRILL: Light your grill and bring it to medium-low heat.
NOTE: If you’re using charcoal, let the coals burn down until they’re covered in a soft gray ash — you want steady, gentle heat for this.
MAKE THE GLAZE: In a small bowl, whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub. This will be your basting sauce.
GRILL & BASTE (1HR 45 MIN): Place the ribs meaty side down on the grill and cook over moderately low heat, turning once, until lightly charred all over — about 7–10 minutes per side. Reduce the heat to low and continue grilling for 1½ hours, turning and brushing with the glaze every 10 minutes.
NOTE: You can tell the ribs are ready once they’re tender and nicely charred.
REST & SERVE (10 MIN): Transfer the ribs to a carving board, tent loosely with foil, and let them rest for 10 minutes. Slice between the bones and serve hot.
Finished cooking?

Serving & Keeping

Serve: Hot
Make ahead: You can season the ribs the night before and refrigerate them; just bring them to room temperature before grilling.
Keeps: These are best right off the grill, but you can refrigerate any leftovers and enjoy within 3 days.
Surplus Ingredients: Pomegranate molasses is wonderful drizzled over roasted vegetables or whisked into vinaigrettes.
Serve with: Roasted sweet potatoes & a citrusy slaw