Season the ribs with salt and pepper and keep aside.
Grind the cumin seeds, fennel seeds and cloves to a powder. Combine with the paprika, garlic, lime, ketchup, tabasco and balsamic vinegar and mix to a smooth paste. Place the pork ribs in a glass bowl and mix in the marinade. Cover and place in the refrigerator overnight.
Remove the pork ribs from the marinade, place on a barbecue and cook for around 20 minutes, turning frequently. Each time after turning, baste with some of the remaining marinade. When the ribs are blackened, remove from the heat and allow to rest for around 5 minutes.