Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw

Ingredients

• 2 racks baby back ribs (5 to 6 pounds total)
• 2 tablespoons dark brown sugar
• 1 tablespoon chili powder
• 1 tablespoon curry powder
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1/2 medium yellow onion, grated
• 1 tablespoon grated fresh ginger
• 1 cup ketchup
• 1 cup low-sodium chicken broth
• 1/4 cup lightly-packed dark brown sugar
• 2 tablespoons tamarind concentrate paste
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• Sweet and Spicy Kale Mango Slaw, recipe follows
• 1/4 cup freshly squeezed lime juice
• 1/4 cup vegetable oil
• 1/4 cup white wine vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon freshly grated ginger
• 1/2 teaspoon kosher salt
• 1 clove garlic, grated
• Freshly ground black pepper
• 5 cups shredded kale
• 3 cups shredded cabbage
• 1 mango, julienned
• 1 red bell pepper, thinly sliced
• 3 scallions, thinly sliced
• 1 Thai red chile, thinly sliced (seeds and membranes removed if you like less spice)
• 3 tablespoons chopped roasted, salted peanuts
• 1/2 cup fresh cilantro leaves

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