Preparation

• Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 250°F.

Make the seasoning paste

• Lightly chop the thyme, rosemary, and oregano. Put the herbs into a small bowl and add the oil, soy sauce, salt, paprika, black pepper, garlic powder, and ginger. Mix well until a paste forms.

Cook the ribs

• Apply the paste evenly to each lamb slab.
• Put the lamb ribs over indirect heat, away from the coals, close the grill lid, and cook the ribs until they are dark brown and tender, about 3 hours 30 minutes.

Make the sauce

• In a medium saucepan, combine the port, black cherry juice, figs, and rosemary. In a separate medium saucepan, combine the vinegar, ketchup, honey, brown sugar, chili powder, salt, black pepper, and cayenne. Bring each pan to a boil over high heat. Reduce the heat to medium and simmer both mixtures, stirring occasionally, until each is reduced by half, about 30 minutes.
• Remove the pans from the heat. Remove the figs and rosemary from the port mixture and discard. Pour the port mixture into the vinegar mixture.

Finish the ribs

• Remove the ribs from the grill and generously coat them with the barbecue sauce. Return the ribs to indirect heat, close the grill lid, and cook until the sauce caramelizes, about 10 minutes. Transfer the ribs to a cutting board and let them rest for 5 minutes.
• Cut the ribs between the bones and serve.

Any extra sauce will keep in an airtight container in the refrigerator for up to 2 weeks.