Rinse rib pieces under cold water and place in a large pot. Fill with water and add ginger. Place pot over high heat and boil for 30 minutes, skimming the fat from the surface as it forms.
Drain and rinse rib pieces in cold water for a second time, removing any excess fat, debris and ginger.
Place a large Dutch oven, or heavy bottom pot over medium-high heat and add oil. Add ribs and season with salt and pepper. Brown for about 3 minutes. Add remaining ingredients to the pot and stir together.
Bring mixture to a boil then reduce heat to medium-low. Cover.
Simmer mixture for 45 minutes to an hour, stirring occasionally, until meat is tender.
Scoop ⅔ cup of the sauce into a small pot (skimming off any excess fat) and stir in honey. Simmer for 15 to 20 minutes or until mixture has reduced by ⅓. Remove from heat and allow to cool for about 15 minutes.
Brush glaze over rib pieces and serve over white or brown rice. Top with sliced green onions and sesame seeds. Serve.