Lamb Ribs with "Chermoula" and Honey from Estella by Ignacio Mattos - Cooking by the Book

Ingredients

• 10 cups hot water
• 1 cup (225 g) kosher salt
• 1½ teaspoons pink curing salt
• 5 pounds Denver-cut Iamb spareribs {cut from the breast)
• ½ cup coriander seeds
• ½ cup fennel seeds
• 2 tablespoons cumin seeds
• 1 tablespoon black peppercorns
• 1 clove
• Heaping 1 tablespoon chile flakes
• ½ teaspoon ground cinnamon
• 2 bunches cilantro, roughly chopped
• Kosher salt
• 2 teaspoons sherry vinegar
• 1 teaspoon fish sauce
• 1 tablespoon plus 1 teaspoon extra olive oil
• 3 tablespoons honey
• 3 tablespoons chardonnay vinegar
• A handful of mint leaves, torn