Rinse the pork ribs. Rub the coriander seed, Schezchuan peppercorns and salt all over the ribs. Let marinate for a few hours or overnight.
Meanwhile, make the glaze. Get all of the glaze ingredients together as the sauce is quick to make. Start by placing the palm sugar and water in a heavy bottom pot. Heat the sugar on medium heat and cook until it becomes golden brown.
All at once, add the shallots, garlic, lime juice, fish sauce and sweet soya sauce. Cook the sauce down until it coats the back of a spoon and reserve for the ribs.
When the ribs are ready to cook, place in a baking tray with enough water to almost cover the ribs.
Bake at 180 degrees Celsius for 1-2 hours or until the ribs are tender. Alternately, you can cook the ribs slowly over a charcoal until they are tender, being careful not to burn.
When the ribs are tender, cut them into individual bones. Gently toss the glaze with the ribs. To serve, place on a platter and garnish with the chopped coriander.