Grilled lamb ribs with birch syrup

Ingredients:
1 kg lamb ribs
A handful of fresh rosemary
A small bunch of fresh coriander
1 tsp coriander seeds
4 garlic cloves
Coarse salt
Black pepper
1 L of acidified birch sap (can be replaced with apple cider vinegar mixed with water 1:1)
Birch sap syrup

Preparation:
Grind all the spices and mix them together - finely chop the coriander along with all the stems,
Use only the leaves of rosemary, and grind pepper, coriander seeds, and coarse salt together in a mortar.
Press the peeled garlic through a garlic press, mix everything together and rub it into the lamb ribs. Pour over
acidified birch sap and marinate in the refrigerator overnight. An hour before baking
Remove from the refrigerator to allow the rib to come to room temperature. Grill on both sides under
cover for about 12 minutes. If baking in the oven, then at 200 C degrees for about an hour. Before
Remove, glaze with birch sap syrup and bake for another 5-10 minutes, depending on the chosen
type of baking.
Serve with birch sap syrup and fresh arugula-spinach salad.