1 ½ tbsp brown sugar
2 ½ tsp sweet smoked paprika
2 tsp mustard powder
1 ½ tsp ground coriander
3/4 tsp ground fennel seeds
3/4 tsp fresh ground black pepper
1/4 tsp red chile flakes
Crushed Marcona almonds or sliced, blanched almonds

Chile Glaze
1 large shallot, thinly sliced
1 tsp oil
1 cup honey
3/4 cup corn syrup
2 tbsp sherry vinegar
2 tbsp hot smoked paprika
1 ½ tsp hot pepper sauce
1/4 tsp red chile flakes

Cabbage Slaw
1 cup mayonnaise
2 tbsp chopped pickled guindilla or pepperoncini peppers
1 tbsp brine from pickled guindilla or pepperoncini peppers
1 tsp lemon juice
1 tbsp plus ½ teaspoon chopped flat leaf Italian parsley, divided
2 cups thinly sliced green cabbage
1 cup thinly sliced carrot
2 tbsp sliced pickled guindilla or pepperoncini peppers
1 tsp kosher salt

Instructions:
1. Heat oven to 325°F. Combine brown sugar, sweet smoked paprika, mustard, coriander, fennel, black pepper and 1/4 teaspoon red chile flakes. Rub rib rack with seasoning and wrap in aluminum foil. Place on baking sheet and roast 4 hours until tender. Remove from oven and let stand, wrapped, for 1 hour.
2. Meanwhile, make Chile Glaze by sweating shallot in oil over medium heat until soft but not browned. Stir in remaining ingredients; simmer 10 minutes until glaze consistency.
3. To may Cabbage Slaw, mix together mayonnaise, chopped guindilla peppers with brine, lemon juice, and ½ teaspoon parsley. Combine remaining ingredients in salad bowl including remaining 1 tablespoon parsley; toss with mayonnaise mixture. Note: May not need all of the mayonnaise.
4. Heat oven to 400°F. Remove ribs from foil and place on baking sheet; coat with Chile Glaze. Bake for 5 minutes to set glaze. Garnish ribs with crushed Marcona almonds, if desired, and serve with Cabbage Slaw.