Combine the ribs and the marinade. Let sit overnight, refrigerated.
Remove the shortribs from the marinade and reserve the liquid. Pat the shortribs dry.
In a thick gauge pot, brown the ribs over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, chiles, star anise and cinnamon and cook until fragrant, about 1 minute.
Add the reserved marinade to the pot and 1 cup of water and bring to a simmer over moderate heat. Cover with a lid and bring up to a simmer. Cook until the ribs are tender and the sauce has reduced to a thick glaze, about 50 minutes. (note if the ribs are not quite tender and the sauce is thickened, add a little water to loosen the glaze up to allow further cooking.)
Discard the chiles, star anise and cinnamon stick.
Transfer the short ribs to a platter, scatter the scallions on top and serve with coconut jasmine rice.
Coconut Jasmine Rice:
Wash jasmine rice thoroughly and drain.
Place rice, 2 cups water, coconut milk, sugar and salt in a medium gauge sauce pan. Bring to a boil then adjust to a simmer. Cover and cook for 20 minutes or until the liquid is absorbed and the rice is tender.
Rest for 20 minutes then fluff. (Can also be done in an electric rice cooker.)