Place the cut and thoroughly dried rib segments into a large mixing bowl. Add the spring onion segments, ginger slices, cooking wine, light soy sauce, oyster sauce, salt, and 1 tablespoon of the honey.

Using your hands (I recommend wearing disposable gloves for this), massage the marinade vigorously into the ribs for a minute or two, ensuring every piece is evenly coated.

Cover the bowl with plastic wrap and let it marinate at room temperature for 1 hour. For even deeper flavor, you can marinate it in the refrigerator for 2 to 4 hours.

About 10 minutes before the marinating time is up, preheat your oven to 190°C (375°F). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.

Arrange the marinated ribs in a single layer on the prepared sheet, making sure they are not touching or overlapping. This ensures hot air can circulate and they will caramelize evenly. Reserve any leftover marinade in the bowl.

Place the baking sheet on the middle rack of the preheated oven. Roast for 15 minutes.

Carefully remove the sheet from the oven. Using tongs, flip each rib piece over.

Brush the tops of the ribs generously with the remaining 1 tablespoon of honey (you can mix it with a teaspoon of the reserved marinade for extra flavor). Return the baking sheet to the oven.

Continue roasting for another 12-15 minutes, or until the ribs are deeply caramelized, the glaze is bubbly, and the meat is tender. The total roasting time is about 27-30 minutes.

Transfer the hot, glazed ribs to a serving platter. Immediately sprinkle with toasted sesame seeds and chopped spring onions for a fresh, colorful finish. Serve hot and get ready for the compliments!