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1
Season both sides of the ribs generously with salt and pepper.
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2
Sprinkle the ribs generously with the spice powder.
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3
Wrap each rack tightly in plastic wrap and then wrap tightly in aluminum foil.
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4
Place in the refrigerator and refrigerate overnight.
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5
Preheat the oven to 375 degrees F. Bring the ribs to room temperature.
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6
Place on a baking sheet and cook for 1 1/2 hours in the plastic wrap and foil.
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7
Remove from the oven and cool slightly before serving.
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8
Brush the ribs with the BBQ sauce.
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9
Slice into 2 rib sections.
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10
Mound the slaw in the center of each plate.
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11
Lay the rib sections next to the slaw.
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12
Drizzle the entire plate with sesame oil.
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13
Garnish with the cilantro.
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14
Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds.
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15
Scrape down the sides of the bowl with a rubber spatula.
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16
Pulse 2 or 3 times.
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17
Will keep for 2 or 3 weeks in the refrigerator.
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18
In a skillet, heat the oil over medium heat.
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19
Add the peanuts, stirring often, toast them for 3 to 4 minutes.
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20
Remove from the heat and set aside.
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21
In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise.
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22
Season with salt and pepper.
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23
Mix well.
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24
In a large mixing bowl, combine the remaining ingredients.
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25
Mix well.
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26
Add the dressing and peanuts, toss to mix well and evenly.
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27
Season with salt and pepper.
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28
Keeps for 1 day before getting soggy.
