Pork ribs in sticky pepper glaze

Ingredients:

Ribs

• 2 tablespoons chili powder
• 1 tsp ground cumin
• 2 racks of pork spare ribs (about 2 kg total)

Glaze

• 4 tablespoons unsalted butter
• 1 tbsp. black peppercorns, ground to medium fineness
• 4 cloves garlic, crushed
• 1 medium shallot, chopped
• 0.5 cup light brown sugar
• 0.5 cup apricot jam
• 1/4 cup honey
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 tbsp Worcestershire sauce
• 4 green onions, chopped

Preparation:

1. Preheat oven to 175°C.
2. Ribs:
   
   In a small bowl, combine the chili and cumin with 1 tablespoon of salt and 1/2 teaspoon of black pepper. Rub the mixture over the ribs, then place them bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but still falling off the bone, about 2.5 hours.
3. Sweet and spicy apricot glaze with crushed black pepper and garlic:
   Meanwhile, melt the butter in a medium saucepan over medium heat. Add the peppercorns, garlic, and shallots and cook, stirring, until the garlic begins to darken, about 2 minutes. Add the sugar, jam, honey, ketchup, vinegar, soy sauce, and Worcestershire sauce and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
4. Preheat the oven to broil. Remove the foil and transfer the ribs to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the ribs into individual ribs and return them to the roasting pan. Pour the sauce over the ribs.
5. Grill the ribs a few inches from the grill element, stirring occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer to a platter and garnish with green onions.