The Atlanta restaurant 4th & Swift's take on the traditional Southern dish spices things up with the addition of chiles and cumin, providing a savory and hot dish that's perfect for entertaining.
In a large bowl, toss the onions with the salt. Place the salted onions in a strainer and drain overnight.
Re-hydrate the arbol and pasilla chiles in simmering water until soft. Remove from water and pat dry.
Mix all of the ingredients except for the oil in a food processor. Once combined, slowly add oil as if you were preparing a vinaigrette.
Heat the grill to about 325 degrees or medium-low heat.
Season the ribs with salt, pepper, and oil. Grill the ribs until the internal temperature reaches 155 degrees, about 10-12 minutes per side.
Lightly brush the harissa sauce on all sides of the ribs. Turn off grill and let ribs sit for 20 minutes on grill, with the top closed.Heat the grill to about 325 degrees or medium-low heat.