Cumin-and-Coriander Grilled Lamb Ribs

• 1/4 cup kosher salt
• 2 tablespoons light brown sugar
• 1 tablespoons ground cumin
• 1 tablespoons ground coriander
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon ground cinnamon
• Two 2 1/2- to 3-pound racks of lamb ribs
• 1 cup apple cider vinegar
• 2 tablespoons pomegranate molasses

1. In a bowl, mix the salt with the sugar, cumin, coriander, pepper and cinnamon.
2. Transfer 2 tablespoons of the rub to a medium bowl.
3. In a large, shallow baking dish, sprinkle the remaining rub over the lamb ribs, massaging it into the meat.
4. Let stand at room temperature for 1 hour.
5. Light a gas grill.
6. Whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub.
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. 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. Transfer the ribs to a carving board, tent with foil and let rest for 10 minutes.
10. Cut the ribs between the bones and serve.

kosher salt, light brown sugar, ground cumin, ground coriander, freshly ground pepper, ground cinnamon, lamb ribs, apple cider vinegar, pomegranate molasses

Taken from www.foodandwine.com/recipes/cumin-and-coriander-grilled-lamb-ribs (may not work)