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1
In a large bowl, combine the cumin, coriander, sugar, ancho powder, cinnamon, garlic powder, and pepper.
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2
Mix the spices well with a wooden spoon.
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3
Season the pork ribs on both sides with salt, then start rubbing the spice mixture evenly on both sides to coat all the surface meat.
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4
Place in refrigerator, cover, and allow to sit overnight.
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5
Preheat oven to 300 degrees F.
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6
Wrap the pork ribs tightly in plastic, then place in shallow baking dish with 1-inch of water and place the pan in the oven for 1 hour and 30 minutes.
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7
Remove the ribs from the plastic wrap and set aside.
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8
While the ribs are cooking, in a large sauce pot, add 1 tablespoon oil and heat over medium high heat.
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9
When the oil has begun to smoke, add the onion, ginger, lemongrass, garlic, and jalapeno.
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10
Start cooking until the onion becomes translucent, about 7 minutes.
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11
Then, add the honey, chicken stock, and tamarind.
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12
Simmer for 20 minutes then puree in a blender until smooth.
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13
Season with salt and pepper and strain through a medium fine strainer.
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14
Set aside.
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15
To make the dressing for Chayote Slaw: In a small sauce pot, combine the honey, pepper flakes, and vinegar.
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16
Cook 10 minutes until the mixture is reduced by half.
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17
Set aside to cool in a large mixing bowl.
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18
When the mixture is cool, add the chayote, red onion, mango, cilantro, tomato, olive oil, and lime juice.
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19
Mix well and set aside.
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20
To finish the dish: On a hot well oiled grill, add the cooked pork ribs and start to cook on one side 5 minutes making sure to baste the other side with tamarind glaze.
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21
Then, flip the ribs over and baste this side for 5 minutes.
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22
Repeat this process three times until a nice crust has formed.
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23
Remove and cut between each bone and serve on a large platter with the Chayote Mango Slaw and a side bowl of the tamarind sauce.
