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1
Preheat grill or side burner.
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2
Heat the oil in a large non-reactive saucepan over medium heat.
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3
Add the shallots and garlic and cook until soft.
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4
Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes.
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5
Add the remaining ingredients and 1 cup of water.
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6
Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally.
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7
Remove from heat and let cool slightly.
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8
Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
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9
For the ribs:
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10
Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
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11
Preheat grill to medium-high heat and preheat oven to 425 degrees F.
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12
Rub oil on both sides of the ribs.
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13
Then rub each rack with the Asian Rub.
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14
Place racks onto preheated grill and allow to cook only until grill marks have been made.
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15
Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan.
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16
Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
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17
Heat the grill to high.
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18
Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking.
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19
Remove from the grill and brush with more of the glaze.
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20
Slice into ribs and garnish with green onions.
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21
Whisk all ingredients together.
