Instructions: Mix chili powder, coriander and cumin. Season the ribs with salt and pepper and rub the spice mix all over. On a hot, oiled grill, grill the ribs until all sides are well
browned. Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chilies. Deglaze with wine and reduce by 50 percent.

Add back the ribs, soy sauces, thyme and water to cover. Check for seasoning.

The flavor of the liquid will be the ultimate flavor of the ribs. Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone. Remove ribs from liquid. Strain liquid and reduce by 20 percent.

Return ribs to sauce, keep hot and add scallions and cilantro just before serving.

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