How to Make It
Season the ribs with salt and let stand at room temperature for 30 minutes.
Meanwhile, in a spice grinder, pulse the dried chiles with the cumin seeds, cloves and cinnamon stick until finely ground. Transfer the mixture to a small bowl and stir in the chile powder, turmeric, cayenne, 3 tablespoons of the vinegar and 1/2 tablespoon of pepper until a paste forms.
In a large enameled cast-iron casserole, heat the oil. Add the red onion and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the garlic, ginger and the spice mixture and cook over moderate heat, stirring frequently, until deep red in color, 8 to 10 minutes. Stir in the stock, tequila, jaggery, ribs and the remaining 2 tablespoons plus 1 teaspoon of vinegar and bring to a simmer. Cover and cook over moderately low heat until the ribs are very tender, about 1 hour.
Transfer the ribs to a work surface and let cool slightly; cut into individual ribs. Simmer the sauce until thickened and reduced by half, about 10 minutes; season with salt. Return the ribs to the sauce and stir to coat. Serve with crusty bread or steamed basmati rice.