Whisk together barley malt, vinegar, soy sauce and shaoxing wine in a large bowl.
Using a mortar and pestle, grind the chilli flakes, Sichuan peppers, ginger and salt until a paste forms and stir paste into barley malt mixture and then add pork ribs and turn to coat in mixture and then cover with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 150°C.
Transfer pork ribs into a large baking dish.
Mix stock into remaining marinade and pour over and cook for a further 30 minutes or until meat is tender and falling off the bones.
Transfer ribs to a shallow dish and cover with foil to keep warm.
Transfer remaining liquid to a medium saucepan and simmer over a medium heat until thick and syrupy (don't over reduce as the sauce will become to salty).
Meanwhile cook the rice according to packet instructions.
To prepare the green beans, heat oil in a wok until hot and add green beans and fry for 3 to 4 minutes or until beans start to wilt and wrinkle and then using a slotted spoon remove beans from the wok and set aside.
Discard most of the oil, leaving 2 tablespoon in the wok and add garlic and chilli to the wok and stir-fry for 1 minutes and then return beans with a pinch of salt and stir fry for 2 minutes.
Serve pork ribs with a generous helping of the sauce, along with the rice, beans and lime halves.