Bring the water to boil and put in half of the ginger and shallots and all the spare ribs to blanch for 1 minute. Rinse it under a running tap and drain.
Pour the wine, vinegar, sugar, dark soy, water and the remaining ginger and shallots into a casserole or a saucepan to bring to boil over moderate heat. Pour in the blanched spare ribs and simmer over low heat for 30 to 40 minutes until tender. Sprinkle with the spring onions and sesame oil and serve in the casseroles.
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