Wash the spareribs and chop into 1 inch by 2 inch (3cm X 5 cm) pieces.
Heat the oil in a work over high heat until the oil surface ripples. Add the spareribs and stir-fry for 10 minutes, or until the ribs turn a lighter color and give off most of their juices. Place in a heavy casserole with the salt and ginger.
Add 2 1/2 cups (600 ml) of water, cover and bring to a boil. Boil for 2 hours over high heat, replenishing the water if necessary. Add the MSG and scallions. Turn down the heat and simmer for 30 minutes.