PLACE THE RIBS in a heavy-based saucepan,cover with cold water and bring to the boil. Strain,return back to saucepan and cover again with fresh water. Bring to the boil and simmer for 1 hour. Turn off the heat and allow the ribs to cool in the water. Drain,place in a bowl,and set aside.

PREHEAT THE OVEN to 180°C.

HEAT THE OLIVE OIL in a wide,heavy-based saucepan and sauté the green chilli,garlic,salt,pepper,cumin,chilli powder,ground coriander and all-spice for about 1 minute,or until fragrant. Add the tomatoes,jalapeños,brown sugar,red wine vinegar and chicken stock and bring to a simmer. Pour this mixture over the ribs,toss to coat,and place on a lined baking tray. Pour over any remaining marinade.

ROAST THE RIBS for about 1 3/4 hours,stirring occasionally,or until the meat is golden and falling from the bones. Drain off excess fat. Gently stir through the lime juice,garnish with coriander,and serve.