Spicy Vindaloo Pork Ribs with Mango Salsa

**Prepare the Vindaloo Marinade:** In a food processor or blender, combine red wine vinegar, garlic, ginger, soaked red chilies, cumin seeds, coriander seeds, turmeric powder, garam masala, black peppercorns, mustard seeds, sugar, and salt. Blend until a smooth paste forms.

**Marinate the Ribs:** Rub the vindaloo paste all over the pork ribs, ensuring they are well coated. Place the marinated ribs in a large bowl, cover, and refrigerate for at least 4 hours, or preferably overnight.

**Slow Cooker Method:** Place the marinated ribs in the slow cooker. Cook on low for 4-5 hours, or until the ribs are very tender and the meat is easily pulled from the bone.

**Oven Method:** Preheat the oven to 325°F (160°C). Place the marinated ribs on a baking sheet lined with foil. Cover tightly with foil and bake for 2.5-3 hours, or until the ribs are very tender.

**Prepare the Mango Salsa:** While the ribs are cooking, prepare the mango salsa. In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeno, cilantro, lime juice, and a pinch of salt. Mix well and refrigerate until ready to serve.

**Serve:** Once the ribs are cooked, carefully remove them from the slow cooker or oven. Let them rest for a few minutes before serving. Serve the spicy vindaloo pork ribs with a generous helping of the refreshing mango salsa.