Season both sides of the ribs generously with salt and pepper. Sprinkle the ribs generously with the spice powder. Wrap each rack tightly in plastic wrap and then wrap tightly in aluminum foil. Place in the refrigerator and refrigerate overnight. Preheat the oven to 375 degrees F. Bring the ribs to room temperature. Place on a baking sheet and cook for 1 1/2 hours in the plastic wrap and foil. Remove from the oven and cool slightly before serving. Brush the ribs with the BBQ sauce. Slice into 2 rib sections. Mound the slaw in the center of each plate. Lay the rib sections next to the slaw. Drizzle the entire plate with sesame oil. Garnish with the cilantro.

Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Will keep for 2 or 3 weeks in the refrigerator. Yield: about 1 quart

In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy. Yield: 6 to 8 servings