Marinate the Ribs: In a large bowl or a zip-top bag, combine the grated ginger, minced garlic, Chinese rice wine, and sesame oil. Add the lamb ribs and toss to coat them completely. Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.

Slow Cook the Ribs: Preheat your oven to 170°C (340°F). Transfer the marinated ribs and any remaining marinade to a large baking dish. Cover the dish tightly with foil. This will create a moist environment that tenderizes the meat. Bake for 2 to 2.5 hours, or until the ribs are very tender and the meat is starting to pull away from the bones.

Create the Sticky Glaze: While the ribs are slow-cooking, prepare the glaze. In a small bowl, whisk together the hoisin sauce, honey (or brown sugar), soy sauce, and rice wine vinegar (if using).

Finish with a High-Heat Glaze: Once the ribs are tender, remove them from the oven and carefully remove the foil. Increase the oven temperature to 220°C (430°F). Using a large knife, you can either leave the racks whole or slice them into individual ribs. Arrange the ribs on a baking sheet lined with parchment paper. Generously brush the hoisin glaze mixture over the ribs, ensuring they are well-coated on all sides. Return the ribs to the oven and bake for about 5-10 minutes, or until the glaze becomes dark, bubbling, and sticky. Be careful not to let them burn.

Serve: Remove the ribs from the oven and sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.