2 Tablespoons berbere or chili powder
1/2 teaspoon ground ginger
1 teaspoon ground cumin
1/2 cup packed brown sugar
1/4 cup salt
3 racks baby back pork ribs (about 4 pounds)
2 tablespoons olive oil
1 medium red onion finely chopped
2 garlic cloves chopped
One 2 inch piece ginger peeled and chopped
3 tomatoes quarters. or 1 1/2 cups chopped canned tomatoes
1 small carrot peeled and chopped
2 tablespoons honey
1/2 cup water
2 tablespoons red wine vinegar
1 1/2 teaspoons Worcestershire sauce
1 serrano chili seeds and ribs removed finely chopped
Combine the berbere, ground ginger, cumin, brown sugar and salt in a small bowl. Place the ribs in a large baking pan or on a baking sheet and generously rub the berbere mixture over them. Cool and refrigerate for at least 8 hours, or overnight.
Preheat the oven to 325 degrees. Heat the olive oil in a large, flame-proof roasting pan over medium heat. Add the onion, garlic, chopped ginger, tomatoes and carrot and sauté until the onion is tender, about 10 minutes. Stir in the honey, water, vinegar, Worcestershire sauce and chili.
Remove from the heat and add the ribs. Cover the pan with a lid or foil and transfer to the oven. Cook for about 2 1/2 hours. turning the ribs every 30 minutes, until the meat has shrunk away from the ends of the rib bones and easily pulls away from the bones. Transfer the ribs to a platter, and set the roasting pan aside.
Meanwhile, prepare a medium-hot grill fire. Grill the ribs on both sides until browned but not charred, 4-6 minutes per side. Place on a serving platter.
Skim as much fat as possible from the sauce, and transfer to a serving bowl. Serve the ribs with the sauce and complimentary sides.