Place ribs in a large saucepan with whole spices and cover with cold water. Bring to the boil and simmer for 1 hour to 1 hour 15 minutes or until just tender. Drain. Place in a large bowl.
Combine 1 tbsp oil, tamarind, fish sauce and palm sugar and stir until sugar dissolves. Tip into bowl with ribs and toss to coat. Cook on a lightly oiled bbq or chargrill pan for 2-3 minutes per side until charred or in the oven for 15-20 minutes at 200C fan forced until the edges start to go crispy.
Cook brown rice with 2 cups water in a small saucepan with the lid on over low heat for 20-25 minutes or until tender.
Combine cucumber, tomato, beans and lettuce. Drizzle with remaining oil and lime juice. Stir mint and coriander through rice and serve with glazed ribs, salad, mint sprigs and lime wedges.