• Preheat oven to 325 degrees F.
• Season pork ribs with kosher salt and black pepper. Heat canola oil in a large saucepan over medium-high heat. Brown the pork, 2 to 3 minutes per side. Remove the pork to a plate and set aside.
• Turn the heat to medium and remove all but 1 teaspoon of the oil. Add chopped ginger and garlic. Sauté for 30 seconds.
• Add ginger ale, chicken broth, hoisin sauce, and soy sauce. Stir with a whisk until the hoisin sauce dissolves. Add the pork ribs to the pan and turn to coat.
• Cover the pan tightly with foil and cook in the oven until the meat is very tender, turning occasionally, about 2 hours.
• Lower the oven heat to 200 degrees F. Remove the ribs from the braising liquid, place in an oven-proof dish, and keep warm in the oven.
• Skim the fat off the surface of the liquid. Set the saucepan with the braising liquid over medium heat and boil until the sauce reduces by half.
• In a small bowl, stir together arrowroot or cornstarch and water. Whisk into the sauce and cook for an additional 5 minutes.
• With two forks, shred the pork into bite-sized pieces and stir into the sauce. Serve over rice. Garnish with sliced green onions.

Make-ahead:

• Once the ribs are cooked, remove the foil and let cool completely. Cover the saucepan and store in the fridge for up to two days.
• When ready to use, uncover and skim off the fat. Reheat the ribs over medium heat for about 10 minutes. Remove the ribs from the pan, keep warm, and follow the directions above for finishing the sauce.