Not-really-rib-sticking Moroccan Lamb Ribs

It seems wrong, somehow to start a recipe with 'not', but I'd like to clarify first off when this meal is appropriate, and when it (sadly) often isn't. When it is appropriate is when you're not in the mood for something vastly heavy, simply down to the fact that lamb ribs don't offer much meat but they do offer lots of melting fat and bags of flavour, and for when you want a messy, hands-on supper that seems to evoke a really lively family atmosphere. I wouldn't recommend this for when you're utterly ravishing, need a meal you can eat in mere seconds by shoveling goo out of a bowl. It happens a lot, I suppose.
Anyway, enough of that, I need to explain why you haven't been living properly yet. Lamb ribs are a well kept secret amongst supermarkets- these ugly, cheap cuts are not commonly eaten or sold, and thus you will have to do some digging; once you've got past those leaner than lean fillets and legs, you may be lucky to find a set of lamb ribs. More tender and flavoursome than beef ones, and cheap enough to allow the expense of the Moroccan spices that are used not to mask the grotesque looking meat (as would have been done historically to peasant food) but to adorn them. If all you can find is a lamb rib that's just one big rack, it's worth the effort of chopping them up.
I serve this with my light, Middle-Eastern inspired chickpea salad- two chopped celery ribs (we're on a theme here aren't we?), one diced avocado with its anti-aging cream-lemon juice, a drained tin of chickpeas dressed with 2 tbsp each tahini and yoghurt and enough salt, paprika and caraway/cumin seeds to bring pep but not heat.
1)You'll need a whole jar of Moroccan harissa paste (about 75g). You can get it easily in supermarkets but if you're lucky enough to buy from a specialist shop, do. It may even be cheaper. To this, add 1 tbsp dark soy sauce, 1 tsp ground allspice, 1 tsp ground cinnamon and 2 of whole cumin seeds.
2)Use your first rib to stir these together, then coat each one (have about 3 per person) in the spice mixture and transfer to a hot grill. They need a mere 5 minutes a side, enough to cook through but remain tender and certainly enough to make the harissa caramelise slightly.