Cumin Coriander Braai Lamb Ribs

Cumin Coriander Braai 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. Let stand at room temperature for 1 hour.

  4. Light a gas grill. Whisk the apple cider vinegar and pomegranate molasses into the reserved 2 tablespoons of rub.

  5. Transfer the lamb ribs meaty side down to the braai and cook over moderately low heat, turning once, until lightly charred all over, 7 to 10 minutes.

  6. 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.

  7. Transfer the ribs to a carving board, tent with foil and let rest for 10 minutes. Cut the ribs between the bones and serve.

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