Slice spare ribs into individual ribs. Place ribs in a pot and cover with cold water. Bring to a simmer and let cook 3 minutes.
Strain ribs and place back into pot with Umami Milano sauce, ½ cup water, ginger and star anis. Bring to a simmer and then cover. Let cook on low for about 1 hour until nice and soft. (You can make it the day before and just reheat.)
Cook Jasmine rice according to instructions on package.
Place in a serving bowl. Garnish with green onions and serve with jasmine rice.