Preheat oven to 325°F.

Season pork ribs with kosher salt and black pepper. Heat canola oil in a large dutch oven over medium-high heat. Brown the pork, 2 to 3 minutes per side. Remove the pork to a plate and set aside. (Brown the ribs in batches and don't crowd the pan so they brown and don't steam.)

Turn the heat to medium and 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 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 fat off the surface of the liquid. (I used a fat separator.) In a small bowl, stir together cornstarch and water. Whisk into the braising liquid and cook over medium heat until sauce thickens about 5 minutes.

With two forks, shred the pork into bite-sized pieces, removing most of the fat, and stir into the sauce. Serve over rice. Garnish with sliced green onions.