Combine fish sauce, cilantro, oil, cumin, sugar, green onions, jalapeño peppers and garlic in blender or food processor. Process until blended. Remove 1/4 cup mixture; cover and refrigerate. In large resealable plastic bag, spoon remaining sauce mixture over ribs; turn to coat. Seal; refrigerate at least 8 hours.
Heat grill to medium indirect heat. Meanwhile, place ribs in center of sheet of foil; spoon marinade from bag over ribs. Cover with remaining sheet of foil. Fold and crimp edges to seal, leaving some room for expansion. Place ribs on indirect heat. Grill, covered, 1 to 1 1/2 hours or until tender. Remove ribs from pan; discard foil and cooking liquid.
Place ribs over direct medium heat; brush lightly with reserved 1/4 cup sauce mixture. Grill 20 to 30 minutes longer or until glazed and sauce is set, turning and brushing occasionally.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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