Combine the spices, garlic, lemon zest and oil. Coat the ribs and marinade overnight.
Wrap the ribs in foil, careful to make sure the juices don't escape. Barbecue for 11/2-2 hours until the meat is tender, checking every 30 mins and moving around the grill to make sure they cook evenly.
For the glaze, bring the vinegar and cranberries to a boil and then simmer for 15 mins until thickened. Remove the ribs from the foil, saving the juices, and brush with the glaze before barbecuing again for 15 mins until charred and sticky. Combine the yogurt, lemon and fennel with a little seasoning and serve.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 51 (44%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.9mg||0 %|
|Sodium 70mg||2 %|
|Potassium 364.5mg||10 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 12g|
|Protein 4.6g||7 %|
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Calories per serving: 116
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