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.
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 160°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 1 ½ - 2 hours or until meat is fork 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 or grill pan over high heat, add in the lamb ribs and cook for 2 -3 minutes on each side, brushing both sides with the glaze as lamb ribs cook. Turn once more for 30 seconds and remove the lamb ribs from the heat.
Serve garnished with green onions and lime wedges.
