Heat 1 inch of oil and deep fry thered chilis on medium heat. Once it starts to change color (deeper red not turn brown/black), drain and let cool.
Bring ribs, galangal, shallots, lemongrass and 1500 ml water to the boil in a large saucepan, skim off scum, reduce heat and simmer until ribs are tender (1 hours)
In the last ten minutes, add lime leaf, culantro, tamarind paste, fish sauce, sugar, ground roasted rice, fried chilis and simmer about 10 minutes. Strain or discard the lemongrass and galangal, optional.
Garnish with thinly sliced chopped cilantro. Serve with a side of jasmine rice, optional.