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1. If desired, using a mortar and pestle, slightly crush coriander seed. Combine coriander seed, cumin, salt, sugar and chipotle chile powder in small bowl or dish; set aside
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2. Cut 4 long pieces of plastic wrap. Place 1 piece horizontally on work surface and the remaining 3 pieces vertically on the first piece
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3. Place pork rack on center of plastic wrap. Sprinkle and rub spice mixture evenly over surface of pork rack
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4. Wrap tightly in the plastic wrap
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5. Place on a tray or shallow pan and refrigerate for 8 to 12 hours
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6. Pre-heat oven to 350u00b0 F. Unwrap pork and place on rack in shallow roasting pan with bones facing up. Roast in preheated oven for 1 to 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145u00b0 F
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7. Remove roast from oven. Loosely cover with foil and let rest about 3 minutes
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8. Carve between rib bones to serve
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1. Combine pumpkin, butter, brown sugar, five-spice powder and salt in medium saucepan
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2. Cook over medium heat until heated
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3. Stir in enough broth to make of desired consistency
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1. Rinse and cut stems from cilantro bunch. You should have about 4 cups lightly packed cilantro leaves
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2. Dry cilantro leaves using a salad spinner or pat with paper towels; place in medium bowl
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3. For dressing, combine oil, lime juice and jalapeno
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4. Drizzle over cilantro in bowl; gently toss until combined
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5. Serves 8 (about 1/4 cup per serving).
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* To toast pepitas, place pepitas in a dry skillet. Heat and stir over medium heat for 1 to 2 minutes or until seeds begin to pop and turn light brown. Immediately remove pepitas from skillet.
