In a small bowl, whisk together the onion, garlic, allspice, thyme, cinnamon, nutmeg, brown sugar, lime juice, soy sauce, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
Preheat your braai to medium-high heat. Remove the lamb ribs from the marinade and season with salt and black pepper.
Place the lamb ribs on the braai and cook for about 5-7 minutes per side, or until browned and crispy on the outside.
In a small bowl, whisk together the brown sugar, honey, soy sauce, olive oil, and hot sauce to make a glaze.
Brush the glaze all over the lamb ribs and continue to cook for an additional 5-7 minutes per side, or until the ribs are cooked to your desired level of doneness.
Serve the Jamaican-style braaied lamb ribs hot and enjoy with your favorite sides!
Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
Make the chops: Heat the grill to medium heat. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the reserved yogurt sauce and mint sprigs if desired.