Preheat oven to 325°F. Combine mirin, sweet chili garlic sauce, water, brown sugar, agave nectar and ginger in stockpot over medium heat stirring occasionally until sugar dissolves. Place beef ribs in stockpot; bring to a boil. Reduce heat; cover tightly. Continue cooking in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.
Remove beef; keep warm. Skim fat from cooking liquid. Bring to a boil; reduce heat and cook 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and soy sauce. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally.
Sprinkle beef with chives, if desired. Serve with remaining sauce for dipping, if desired.
Nutrition information per serving: 290 Calories; 97.2 kcal Calories from fat; 10.8 g Total Fat; 4.7 g Saturated Fat; 0.7 g Trans Fat; 0.5 g Polyunsaturated Fat; 5.3 g Monounsaturated Fat; 51 mg Cholesterol; 668 mg Sodium; 36 g Total Carbohydrate; 0 g Dietary Fiber; 28 g Total Sugars; 15 g Protein; 15 g Added Sugars; 12 mg Calcium; 1.4 mg Iron; 146 mg Potassium; 0.1 mcg Vitamin D; 0.1 mg Riboflavin; 2 mg NE Niacin; 0.2 mg Vitamin B6; 1.6 mcg Vitamin B12; 94.6 mg Phosphorus; 4.7 mg Zinc; 16.3 mcg Selenium; 47.8 mg Choline;