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.
Active time: 30 min • Total time: 3 min
16 ribs
3-4 ribs
4-6
• Grill • Long tongs • Basting brush
Ingredients
- 2 racks lamb ribs (~5-6 lb total)
- ¼ cup kosher salt
- 2 Tbsp light brown sugar
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp freshly ground black pepper
- ½ tsp ground cinnamon
- 1 cup apple cider vinegar
- 2 Tbsp pomegranate molasses
- Olive oil, for drizzling
Substitution Tips: If you don’t have pomegranate molasses, try mixing equal parts honey and balsamic vinegar for a quick substitute.
Instructions
- Prep the Lamb (5 min)
- 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 (5 min)
- 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.
- Make the Glaze (5 min)
- Grill & Baste (1½ hrs total)
- 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.
- 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.
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.
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.
Note: You can tell the ribs are ready once they’re tender and nicely charred.
Serving & Storage Suggestions
- Ideal Temp: Hot off the grill
- Prep Ahead: You can season the ribs the night before and refrigerate them; just bring them to room temperature before grilling.
- Best By: 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.
- Complementary Menu Ideas: Try them with roasted sweet potatoes or a citrusy slaw.
Original Source: https://hackamoreranch.com/blog/cumin-and-coriander-grilled-lamb-ribs/
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