12 racks Denver Lamb spare ribs
½ tbsp. cardamom
1 tbsp turmeric
2 tbsp cumin
2 tbsp coriander
1 tbsp dry mustard
1 tsp chipotle powder (or your favorite pepper)
1 tbsp smoked paprika
Salt and pepper, to taste
½ cup olive oil
Honey, for drizzling

Directions
In a small bowl, combine cardamom, turmeric, cumin, coriander, dry mustard, chipotle powder (or pepper), smoked paprika, salt and pepper. Apply to ribs; generously coat them on both sides with curry rub. Refrigerate for 30 minutes.

Grill the lamb at 350°F on indirect heat for 20 minutes each side, or until a thermometer registers 140°F. Grill lamb meaty-side down on direct heat for another 5 minutes, or to an internal temperature of 145°F, to obtain a nice char and caramelization.

Remove ribs from grill; finish with a drizzle of honey. Tent under foil for 10 minutes, then slice and serve.

Prep Time: 5 minutes
Total Time: 20 minutes (approx)
Yields: 4-6 Servings