Place the ribs in a large bowl or bag. Mix all of the remaining rib ingredients -except the brown sugar - together to form a marinade. Pour half of the marinade on the ribs and toss to fully coat. Cover the other half of the marinade and place in the fridge. Cover the ribs and marinade in the fridge for 2 hours (up to overnight).
Once the ribs have marinated, preheat the oven to 110C/225F. Place a rack over a baking tray and pour 400ml (approx 1 + 3/4 cups) of boiling water into the tray. Place the ribs on the rack in a single layer and place in the oven for 2 and a half hours.
After 2 and a half hours, brush the remaining marinade onto the ribs and sprinkle on the brown sugar. Place back in the oven for 30 minutes.
Meanwhile make the onion and chilli topping. Heat the oil in a small frying pan (skillet). Add the garlic and chillies and fry on a medium heat for a few seconds, then add in the onions and salt. Heat, stirring regularly for 2-3 minutes until heated through. Add the spring onions and stir through for a minute, then turn of the heat.
Remove the ribs from the oven and place on a serving plate. Sprinkle on the onion topping and serve.
The nutritional information for this recipe is per rib.