Apple cider and pomegranate-fig lamb ribs

As I made my way through another day of trying to pull something out of the freezer without
everything else falling out, I found some lamb breast that I didn't realize I had.  My mind fizzled as I tried to come up with another new marinade to try when apple cider vinegar came to me. I also wanted to use some balsamic vinegar so I settled on using different marinades for each pair of rib slabs.

The first used pomegranate and fig balsamic vinegar along with vegetable stock and the second was apple cider and apple cider vinegar infused with concord grape and acai berry juice.

Lamb breast is not a nice, clean cut like Denver lamb ribs, so I had to do some butchering in
order to get slabs that could be easily cut into riblets.

The lamb marinated for 24 hours and were rubbed with herbs de provence, garlic, onion, salt,
and pepper about an hour before going on the egg at 235F.

The bark on the ribs seemed set at around 3.5 hours, so I began basting them with the same
ingredients used in their respective marinades.

I wanted this to be a high protein meal with sides that didn't consist of empty carbs.  Chickpea
pasta fit the bill and was used to make macaroni salad.

There was a lowly hot house tomato that needed to be used fairly soon, so I used this as an
opportunity to use some of the cold smoked lamb bacon I made for National Bacon Day.
Diced bacon was browned and onions were cooked in the resulting lamb bacon fat.  This was
was mixed with mozzarella and stuffed into the tomato, which went onto the Egg when the
lamb ribs were done.

Dinner was served:

This was a nice change of pace from typical lamb ribs.  The marinades effectively seeped
into the overall flavor of the meat and the glazing helped to lock in those flavors without
overpowering the natural flavor of the lamb.  The fat rendered well and they were juicy and
tender.  The macaroni salad tasted as delicious as it was healthy and the cheesy, bacon-stuffed tomato really hit the spot.  Good eats.