Cool Plates features dishes from across the country to help inspire chefs' creativity. Executive chef Jim Botsacos was inspired by American pork spare ribs for this lamb dish, made with flavors that are all part of the Greek pantry. He prepares a dry rub of pepper, fenugreek, anise, mustard, cumin, coriander, granulated garlic, clove, cinnamon and salt. He rubs trimmed lamb ribs with olive oil and then coats them with the spices. He sets them on a wire rack over a sheet pan with ...

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