Toast the sesame seeds in a dry pan for a few minutes until they are golden brown. Shake the pan gently so they don’t catch. Tip out into a mortar and crush them with the pestle. Set aside.
Heat the oil in a wok or large frying pan (one with a lid). Brown the ribs over a high heat, turning regularly until dark golden brown. Add half the sesame seeds, the spring onion, garlic, ginger, sugar, rice wine, soy, sesame oil and water. Strir well and bring to the boil. Cover and simmer for 50 minutes to an hour, stirring occasionally. Add a little more water if the pan gets too dry -there should be some sauce to coat the ribs when they are cooked. When almost cooked check the sauce for seasoning and add a little more soy if needed. Serve on a large plate and sprinkle the rest of the sesame seeds on the ribs.
These make a great starter to an Asian meal but are also good served with rice.