Heat pan over medium high heat and add oil.
Cook potatoes until golden, then remove from pan, and set aside.
In the same pan, saute onion and garlic until soft and fragrant.
Add ribs to pan and lightly brown ribs.
Pour in ginger, pineapple juice, soy sauce, pineapple cubes, brown sugar, and chicken stock.
Stir to combine, and bring to boil.
Lower heat to a simmer, cover and cook for 1 1/2 hours or until meat is tender, adding some water if needed.
In the last 15 minutes of cooking, add in cubed potatoes.
Season with salt and pepper to taste.
When done, remove from heat and garnish with chopped spring onions.