2) In a medium bowl, whisk together the stock, sherry, soy sauce, honey, vinegar, ginger and garlic. Pour the mixture over the ribs. Cover and braise for 3-4 hours. This can also be done in a slow cooker; just cook on low for 8 hours or high for 4 hours.
3) Cook the rice according to the package directions. While the rice is still hot, stir in the coriander, spring onions, jalapeno peppers and lime zest. Season, to taste, with salt and pepper.
Serve the slow cooked ribs and vegetables with the rice.