Add all the slow cooked rib ingredients the slow-cooker/crockpot and cook for 4-5 hours on medium or 6-7 hours on low (alternatively, place in a large pan, bring to the boil, then place a lid on, and cook on a low heat for 3½ hours. If you do cook on the hob, then check a couple of times during the last hour of cooking, and top up with a little more water if required)
Turn off the heat and drain the pork. The cooking liquor is no longer needed, and can be discarded (or used as a great stock for soup).
Leave the ribs to cool for 30 minutes, then carefully chop the pork into individual ribs (the meat will fall off the bone if you're not careful enough).
Make the rub by mixing the salt, pepper, cornflour and Chinese five spice together in a large bowl. Add in the ribs and dust them in the rub. Then push the ribs to one side of the bowl and add the water to any rub that is left in the bottom of the bowl. Mix together to make a kind of creamy slurry, and mix it with the ribs. There won’t be much liquid (and the liquid doesn’t have to completely cover the ribs), but the dry rub along with a little of the wet slurry ensures you get a thin, light, crispy coating once cooked.
Heat the oil in a large frying pan and add the ribs. Cook on high for 10-15 minutes, carefully turning every 3-4 minutes until the ribs are cooked, golden and crisp.
Whilst the ribs are frying, add the ingredients for the drizzle to a small pan and bring to the boil. Give it a stir and turn off the heat. If you want it a little thicker, just boil for a few minutes longer.
Remove the ribs from the pan and place on a large plate, discard all but 1 tbsp of the oil (I carefully pour it into a bowl to cool, before discarding or reusing later) then throw the spring onions, chillies, salt and garlic into the hot pan. Cook whilst for 1-2 minutes, then sprinkle over the ribs.