Add all the slow-cooked rib ingredients to a large pan (not the glaze ingredients). Bring to the boil, then place a lid on, turn down the heat (to prevent the rib meat sticking to the bottom of the pan and burning), and simmer for 3 1/2 hours. Check a couple of times during the last hour of cooking, and top up with a little more water if required. Alternatively, you can do this in your crockpot - cooking for 4-5 hours on medium or 6-7 hours on low.
1.25 kg (2.75 lbs) meaty pork ribs, 1 litre (34 fl oz) hot chicken/veg stock, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar
Turn off the heat and drain the pork, reserving the the liquid.
Carefully chop the pork into individual ribs (the meat will fall off the bone if you're not careful enough). Add the oil to a large frying pan. Heat the oil and add in the ribs, salt, and pepper, frying on a high heat until the ribs start to turn golden.
2 tbsp vegetable oil, pinch of salt and pepper
Now, mix the remaining glaze ingredients plus 2 tbsp of the cooking liquid (save the rest for a tasty soup) in a small bowl and pour the glaze over the ribs. Bring the sauce to the boil and continue to cook whilst basting the ribs until they look dark and sticky. Remove from the heat and serve.