Tamarind Glazed Ribs with Chayote and Mango Slaw

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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

Tamarind glaze:

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

Chayote and Mango Slaw:

1 tablespoon honey

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