Tamarind Glazed Ribs with Chayote and Mango Slaw Recipe | Aarón Sánchez | Food Network

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sugar
• 1 tablespoon ground ancho chile powder
• 1 teaspoon Mexican cinnamon
• 1 teaspoon garlic powder
• 1 tablespoon ground black pepper
• 1 rack St. Louis-style pork ribs (brisket bone and skirt meat removed)
• Salt
• 1 tablespoon olive oil
• 1 white onion, finely chopped
• 1 tablespoon chopped ginger
• 1 stalk lemongrass
• 2 cloves garlic, finely minced
• 1 jalapeno, finely minced
• 1 tablespoon honey
• 1 quart chicken stock
• 1 (4 to 6-ounce) package tamarind pulp
• 1 teaspoon red pepper flakes
• 1/4 cup white vinegar
• 1 chayote, juilenned
• 1/2 red onion, thinly sliced
• 1 mango, julienned
• 1 tablespoon chopped cilantro
• 1 tomato, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 limes, juiced