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Rinse the pork ribs with water several times until the water runs clear.
Transfer the ribs to a mixing bowl.
Add salt.
Add light soy sauce.
Add a generous amount of honey.
Mix well and make sure each piece of pork rib is coated evenly.
Cover with cling wrap. Place in the fridge and marinate for 1½ hours.
After marinating in the fridge, leave the ribs on the counter for about 30 minutes or longer to bring them back to room temperature.
Heat some oil in a wok or pan.
Cook the ribs in two batches to avoid overcrowding the pan.
Pan fry on low to medium heat.
Cook one side until it turns golden brown, then flip and cook the other side.
Once the second batch is done, return the first batch to the wok.
Add ginger.
Add rock sugar.
Add dark soy sauce.
Add water.
Toss everything a few times.
Cover with a lid.
Reduce to the lowest heat.
Let it cook for about 15-20 minutes or until the meat is just cooked through.
Increase heat to medium heat.
Cook until the sauce thickens and forms a sticky glaze.
Transfer the ribs to a serving plate.
Garnish with toasted sesame seeds.
Add spring onions.
Serve warm.