Cut the ribs into pieces, and brown them in a frying pan at medium-high heat.
Put the ribs into a large pot, cover with water, and bring to a boil.
Boil 1.5-2 hours, until the pork is fork-tender. Stir occasionally, and if necessary spoon the "scum" off the top of the water.
Meanwhile, in a medium bowl, combine the other ingredients.
Once the pork is done, add 200 grams of the broth to the other ingredients. Drain the water.
Add the sauce to the pork, and heat to boiling. Simmer for 15 minutes, stirring occasionally. Remove any bones that fall out.
Serve over a bed of rice.
