Place oven rack in center and pre-heat to 425º F. In a small bowl combine the coriander and brown sugar. Season pork spare ribs on all sides with mixture. Place pork in a roasting pan and bake ribs for 20-30 minutes or until golden brown.
While ribs are in the oven; in a 2 quart saucepan, mix the tamarind concentrate, lemongrass, galangal, ginger, kaiffer lime leaves, chicken stock, brown sugar, garlic, sliced onion and fish sauce. Stir well and bring to a boil. Reduce heat and simmer until ribs come out of oven. Pour mixture over ribs and cover. Reduce oven to 250º F and bake for 2 hours. Remove Ribs from oven and allow to cool to room temperature. Remove bones and shred meat, removing any excess fat. Set shredded meat aside. Combine julienne zucchini, shiitake mushrooms, green onions, cucumbers, romaine lettuce, carrots, mint, and basil in a bowl and mix together. Fill a pan wide enough to submerge the springroll sheets with hot water. Apply a light coating of non-stick spray on work surface. Line a baking sheet with damp paper towels and set aside. Submerge a rice springroll wrapper in the hot water for 10 seconds. Remove and blot lightly on a dry towel. Carefully lay wrapper on the prepared work surface and place 2 tbls of the shredded pork, 2 tbls of vegetable blend and 2 tbls of cooked rice noodles into the center of the wrapper in a long row.
Proceed to roll up in a tight spring roll fashion by first folding the ends over and then roll. Place finished summer roll on the damp paper towel lined baking sheet and continue to make the remaining rolls. Lightly cover and allow to rest for an hour prior to serving. While rolls are resting make the Sweet Chili Lime Sauce. Cut in half and serve with your favorite dipping sauce.