Boil the ribs: Place the pork spareribs in a pot and cover with water. Add a little salt and some of the ginger. Bring to a boil and cook for 5 minutes. Skim off the foam that rises to the surface, then drain the ribs and discard the water.

Sauté the ribs: Heat a little cooking oil in a wok or wide pan over medium heat. Add the drained ribs and sauté for several minutes until lightly browned.

Add the aromatics: Add the remaining ginger, minced garlic, and black pepper. Sauté briefly until fragrant, taking care not to burn the garlic.

Add the sauce ingredients: Pour in the Sprite. Add the soy sauce, oyster sauce, and brown sugar. Stir well to combine and coat the ribs evenly.

Simmer until tender: Cover the pan and simmer over low to medium-low heat for 30–45 minutes, turning the ribs occasionally. If the sauce becomes too dry before the ribs are tender, add a little water and continue cooking.

Thicken the sauce: Once the ribs are tender, remove the lid and increase the heat. Simmer until the sauce reduces into a glossy glaze that coats the meat. Stir frequently to prevent the sugar from burning.

Add the chilies: Add the sliced red and green chilies according to your preferred spice level. Cook for about 1 minute.

Finish and serve: Add the sliced spring onions and toss gently. Transfer the ribs to a serving plate and spoon the sauce over them. Serve hot with steamed rice.