Place ribs in a large Dutch oven.

Add ginger, orange wedge, star anise, apple juice, salt, half of the habanero chiles, and 1/4 cup brown sugar.

Pour in water to cover the pork.

Bring to a simmer over medium heat.

Reduce heat to a gentle simmer and partially cover the pot.

Braise, turning the racks occasionally, until the meat is fork-tender and almost falling off the bones (1.5-2 hours).

Chop the remaining chiles and set aside.

Carefully transfer ribs to a rimmed baking sheet and let cool.

Cut between ribs to create 2-rib pieces.

Increase heat under the Dutch oven to high.

Add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to the braising liquid.

Cook, stirring often, until the glaze is thick enough to coat a spoon (30-45 minutes).

Strain the glaze into a large measuring cup, discarding solids.

Let the glaze settle so the oil rises to the surface.

Pour off the oil into a small bowl and set aside.

Prepare a grill for medium heat and oil the grate.

Dip the ribs into the glaze to coat.

Grill the ribs, turning several times, until the glaze is lightly charred (about 5 minutes total).

Transfer the ribs to a platter and season with salt.

Drizzle with remaining glaze and reserved oil.

Toss cucumber, red onion, serrano chile, and lime juice in a medium bowl to combine; season with salt.

Scatter the salad over the ribs and top with micro cilantro.

Serve with lime wedges.