-
1
Preheat the oven to 350.
-
2
In a small bowl, combine the coriander and five-spice powder with 1 tablespoon of kosher salt.
-
3
Rub the spice mix on both sides of the ribs and transfer them to a large rimmed baking sheet.
-
4
Add the cider vinegar and 2 tablespoons of the fish sauce to the baking sheet and cover with foil.
-
5
Roast the ribs for about 1 hour, until just tender.
-
6
Meanwhile, in a blender, combine the mango chutney, Worcestershire sauce, lemon juice, honey, crushed red pepper and the remaining 1 tablespoon of fish sauce and puree until smooth.
-
7
Transfer the glaze to a bowl.
-
8
Rinse out the blender.
-
9
Add the cilantro leaves, mayonnaise, lime juice and water and puree the cilantro sauce until smooth.
-
10
Season the cilantro sauce with salt and transfer to a serving bowl.
-
11
Remove the ribs from the oven.
-
12
Preheat the broiler and position a rack 8 inches from the heat source.
-
13
Pour off any liquid on the baking sheet.
-
14
Brush half of the chutney glaze on the ribs and broil for about 4 minutes, until they are sizzling and browned.
-
15
Turn the racks and brush with the remaining glaze.
-
16
Broil for 4 minutes longer, until browned.
-
17
Transfer the racks to a cutting board and cut in between the bones.
-
18
Serve the ribs, passing the cilantro sauce on the side.
