Step 1

Place lamb ribs in a large baking dish or sheet pan fatty side up. Gently score the fat in a criss-cross pattern.

Step 2

Combine spices in a small bowl then evenly rub onto the fatty side of all the ribs, getting into the scored marks you just made. Set aside.

Step 3

Heat an outdoor grill for indirect grilling (*see note below for details).

Step 4

Place the ribs on the unheated side of the grill, close the cover and grill for 20 minutes.

Step 5

Flip the ribs and grill another 20 minutes on the indirect heat side of the grill.

Step 6

Turn all the burners on to high heat and spread the ribs out evenly over the grill grates.

Step 7

Brush the ribs with half the BBQ sauce, close the cover and grill for 5 minutes. Watch carefully to make sure they don't catch on fire while cooking.

Step 8

Flip ribs one more time, brush with remaining BBQ sauce and grill an additional 5 minutes until charred and crispy on the outside.

Step 9

Remove ribs to a cutting board and let rest 5 minutes before slicing in between the bones and serving.