Cut the bok choy in half lengthwise, then slice the stem vertically. Rinse briefly in water, wrap in plastic wrap, and microwave on a heatproof plate at 600W for 1 minute 30 seconds. Remove, unwrap, cool in water, and squeeze out excess moisture.

Pierce the spare ribs in several places with a fork.

Heat salad oil in a pot over medium heat. Add spare ribs and green onion (green part). Sear the ribs until browned on one side, then flip and repeat. Remove excess fat with a paper towel.

Add all seasoning ingredients to the pot. Heat over medium until boiling, then cover with a drop lid and simmer on low heat for about 20 minutes until the ribs are tender.