I seasoned the ribs with salt, pepper, cumin, coriander, cinnamon and nutmeg on both sides and put them in the refrigerator for a couple of hours to marinate.
I chopped some onions, celery, garlic and apples and placed them in a baking dish. I laid the marinated ribs on top and poured equal parts apple cider and chicken stock in the dish so that it just touched the ribs. I covered the dish with foil and baked the ribs for 2 hours @ 300 degrees.
For the baked beans I first sauteed some bacon lardons and onions in bacon fat. I added some garlic, cumin, cinnamon, paprika, apple cider vinegar, chicken stock and home made apple butter. The pot was brought to a simmer and placed in the oven. The beans were baked for 3 hours and then finished at high heat on the stove top to reduce and thicken the broth.
After the ribs were removed from the oven they were cooled to room temperature. The cooking liquid was strained and reduced on the stove top to a glaze. The glaze was brushed onto the ribs which were placed under the broiler, set on low, for about 3 minutes.