For braising stock: Heat oil in a wok over medium-high heat, add garlic, ginger, coriander, star anise, cinnamon, soy sauce, shaoxing wine, brown sugar, lime juice and water. Bring to the boil, reduce heat and simmer for 20 minutes to allow flavours to infuse. Preheat oven to 170c.
For Glaze: place all ingredients in a saucepan over medium high heat. Whisk to combine. Cook for 1-2 minutes or until heated through. Set aside.
Pre-heat oven to 170◦C, full dry heat. Place lamb ribs, meat side down, in a gastronome in a single layer. Pour over braising stock to immerse ribs. Cover tightly with baking paper and foil, place in the oven for 2 ½ hours or until meat is very tender.
Remove from the oven. Place the ribs on a chopping board, allowing them to cool slightly. Cut racks into individual ribs.
Heat a frying pan over high heat, add lamb ribs, pour over glaze, and toss to coat.
Serve garnished with green onions and lime wedges.
