Prepare the lamb ribs:
-Trim any excess fat or silver skin from the lamb ribs.
-Slather mustard on both sides of the ribs, ensuring they are evenly coated.
-Sprinkle chudrub or your preferred seasoning on both sides of the ribs, rubbing it in to adhere.
-Fire up the grill and preheat it to 300 degrees Fahrenheit (150 degrees Celsius).
Grill the lamb ribs:
-Place the lamb ribs on the grill, meat side down.
-Grill the ribs at 300 degrees Fahrenheit for about an hour, or until they are cooked to your desired doneness.
Prepare the mop sauce:
-In a saucepan, melt the butter over medium heat.
-Add the chopped white onion and garlic to the pan, and sauté until softened.
-Stir in the lemon juice, mustard seeds, black peppercorns, cumin seeds, coriander, -Worcestershire sauce, white vinegar, and ACV.
-Bring the sauce to a simmer, and then add the fresh herbs (rosemary, oregano, mint, thyme).
-Adjust the seasoning according to your taste preferences.
-If desired, add a bit of beer to add volume
Mop the lamb ribs:
-After about an hour of cooking, flip the lamb ribs.
-Brush the mop sauce onto the ribs, coating them evenly.
-Continue grilling and periodically mop the ribs with the sauce for the next hour or two, ensuring they are well-basted.
-Aim for an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius) for tender and juicy ribs.
Rest and serve:
-Once the lamb ribs reach the desired internal temperature, remove them from the grill.
-Wrap the ribs in foil and let them rest for a few minutes to allow the juices to redistribute.
-Unwrap the ribs and slice them into individual portions.
-Serve the grilled lamb ribs hot and enjoy their flavorful and tender meat.
Note: Adjust the grilling time based on the thickness of the lamb ribs and your preferred level of doneness. Use a meat thermometer to ensure the internal temperature is reached for safe consumption.
