Pour the beer into a steamer with a rack and stir in the cassia bark, star anise, cloves and lemon grass. Cook pork ribs on a rack over the beer and spices for 3 hours. Allow to cool before portioning into individual ribs.
Place peeled raw peanuts in a pan of cold water and bring to the boil. Drain, dry and cool.
Preheat the oven to 110 C / Gas 1/4. Roast the peanuts in the oven until light golden brown, 20 to 30 minutes. Crush the peanuts in a clean tea towel using a rolling pin.
For the chilli glaze, place all of the glaze ingredients in a food processor and blend until smooth.
Fry the ribs in a nonstick frying pan until lightly caramelised. Brush on the sticky chilli glaze.
Finally, roll the ribs in the crushed, roasted peanuts. Garnish with fresh coriander leaves.