1. Simmer the spareribs in salted water to cover until tender, about one hour, and pull out all the bones. Gut the meat into strips about one inch long.
2. Mix the remaining ingredients except the plums and two tablespoons of the ginger. Thoroughly coat the meat with the mixture.
3. Arrange on a roasting pan and set the pan on the middle shelf of the broiler. Turn on the broiler to high, leave the door open and watch carefully. When the tops are brown, turn the meat, brush with sauce and brown. Remove from the broiler and drain the meat on absorbent paper. Refrigerate for twenty-four hours.
4. Meanwhile, mix the plums and remaining ginger and let stand twenty four hours.
5. When ready to serve the meat, spear each piece on a pick. Place the gingered plum sauce in a small bowl and surround with the meat.