Combine all spices in a coffee grinder and grind until fine. This recipe makes enough for 2 racks of ribs, so you can store any leftover in an airtight container in a cool, dry place.

Cut the pork ribs in half and place in a deep baking pan. Sprinkle the spice mix over the ribs and spread it with your hands to get an even, thin coating on all sides of the ribs. If you have time, let it sit like this for at least a couple of hours or overnight before baking. If not, you can bake it right away.

Pour the stock into the bottom of the pan and cover the pan tightly with a lid or foil. Bake in a 325°F oven for 2.5 hours. Check it at 1:45hr to make sure the liquid hasn't dried up too much, which can happen if your lid isn't tight. If it has dried up too much, you can add a little more water.

In a heavy-bottomed pot, saute the onion and garlic in a little oil over medium low heat until they are soft and translucent. Add dry spices and saute for just 30 seconds to toast. Add ketchup, soy sauce, sweet soy sauce, dark brown sugar, tamarind, rice vinegar, and Worcestershire sauce; simmer on low heat for 10-15 minutes, stirring occasionally.

When the ribs are done, check that they're tender by poking a fork into it and there should be no resistance. Carefully place them on a plate and brush a generous amount of barbecue sauce all over them. Serve with extra BBQ sauce on the side (you'll want it!) and your side dishes of choice. Enjoy!

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