Preheat oven to 150°C (130°C fan-forced).

Place the ribs in a large roasting pan. Combine the coriander, cinnamon, star anise, ginger, garlic, spring onion, combined soy sauce, cooking wine, fish sauce, vinegar and sugar in a jug and stir until sugar dissolves. Pour over the ribs, add stock and turn to coat. Cover tightly with foil. Bake, covered, turning occasionally, for 1½ hours or until pork is falling off the bone. Uncover and bake for a further 30 mins or until lightly caramelised.

To make the citrus glaze, transfer ½ cup (125ml) of the cooking liquid from the pork into a large frying pan. Add the lime, lemon and orange peels and juices, vinegar and sugar and stir to combine. Place over medium-high heat and bring to the boil. Cook, stirring, for 5 mins or until sauce boils and thickens. Season. Set aside.

To make the spring onion buns, combine the flour, sugar, yeast and baking powder in a medium bowl. Add the milk and water and stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a greased bowl. Cover with a warm tea towel and set aside in a warm, draught-free place for 30 mins to rise.

Heat the vegetable oil in a small saucepan over high heat until oil just begins to smoke. Place the spring onion, five spice and salt in a heatproof bowl. Pour over the hot oil. Set aside to cool.

Turn dough onto a clean work surface dusted with flour. Roll out to a 35cm x 45cm rectangle, about 3mm thick. Drizzle evenly with the spring onion oil mixture. Starting from a long end, fold one-third of the dough over to the middle. Fold over the other third to create 3 layers. Use a sharp knife to cut into twelve 3.5cm-wide rectangles. Place half the rectangles over the remaining rectangles to make 6 stacks.

Working one at a time, place a chopstick on top of a stack lengthways and push down in the centre. Gently pull from both short ends to a 20cm length. Place the chopstick under the dough, crossways then fold the 2 ends over the chopstick. Holding the ends in one hand and the chopstick in the other hand, gently twist the dough 1 time. With the chopstick in the middle of the bun, press down on a clean work surface to secure the twist into a bun. Place on a baking tray lined with baking paper. Repeat with the remaining dough stacks. Set aside for 15 mins to rise.

Heat the grapeseed oil in a large heavy-based frying pan over high heat. Add the buns and cook for 2-3 mins or until the base is golden brown. Pour ½ cup (125ml) water into the pan and cover with a lid. Reduce heat to medium. Cook for 10 mins or until the water evaporates and buns are cooked through.

To make the cucumber pickle, place the cucumber in a small bowl and sprinkle with salt. Set aside for 10 mins to soak. Refresh under cold running water. Drain well.

Use your hand to squeeze as much liquid as possible from the cucumber. Place in a small bowl with the garlic and vinegar. Season. Sprinkle with sesame seeds.

Preheat the grill on high. Place the ribs on a clean baking tray and brush with citrus glaze. Cook under the grill for 5 mins or until pork caramelises. Transfer to a serving platter. Sprinkle with remaining spring onion and sprinkle with coriander and sesame seeds. Serve with spring onion buns and cucumber pickle.