Cut the ribs into small sections of 2 and arrange in a wide casserole dish.

In a mortar and pestle, pound the ginger and garlic to a rough paste. Mix all the remaining ingredients together except the spring onions and coriander and pour over the ribs. Marinate in the fridge for about 2-4 hours.

Preheat oven to 180C.

Cover the casserole with foil and put in the preheated oven for 50 minutes. Remove foil, turn ribs and cook for a further 50 minutes, basting and turning every so often. The meat between the ribs should be very tender; if not, cook a little further.

To serve 

Serve the sticky ribs and their sauce sprinkled with the spring onions and coriander with steamed rice and Chinese greens.

Serves: 2-3