Preheat the oven to 275°F (135°C) and set aside a large rimmed baking sheet on the counter.

Trim excess fat from the ribs and remove any thin membrane on the back of the rack. (Some ribs may already have the membrane removed, I show how to remove it in this ribs recipe).

Pat the ribs dry and season them with salt and pepper.

Take a piece of parchment paper large enough to wrap around the ribs (you may need to overlap two sheets). Spread half of the garlic, ginger, and cilantro on the parchment paper. Place the ribs on top, with the meaty side facing down. Arrange the remaining garlic, ginger, and cilantro on the bone side of the ribs.

Wrap the parchment paper tightly around the ribs, folding the edges to seal. Then, wrap the entire package with foil. Remember which side has the meatiest part of the ribs.

Place the wrapped ribs, with the meatiest side facing down, on the prepared baking sheet.

Bake the ribs in the preheated oven for 2 ½ to 3 hours. Carefully unwrap the ribs and pierce them with a knife to check for tenderness.

While the ribs are baking, you can make the hoisin sauce using the recipe instructions below.

Allow the ribs to cool while still wrapped. Let them rest at room temperature, or refrigerate the wrapped package on a baking sheet for up to 3 days.

Heat sesame oil in a small saucepan over medium heat. Stir in the garlic, ginger, and green onion. Cook, stirring occasionally, until tender and translucent, 3 to 5 minutes. Set the saucepan aside to cool.

Stir in soy sauce, maple syrup, molasses, peanut butter, Gochujang, rice wine vinegar, and the Chinese Five Spice. Return the saucepan to medium heat and, while stirring, slowly bring to a simmer. Taste the sauce and adjust with ½ tablespoon to 1 tablespoon of soy sauce if necessary.

Make a cornstarch slurry by mixing ½ teaspoon cornstarch with 2 teaspoons water. Whisk the slurry into the sauce. As it simmers, the sauce will thicken. Once thickened, remove it from the heat and let it cool.

Heat the oven to 425°F (218°C).

Gently unwrap the ribs and scrape away the cilantro, garlic, and ginger (these can be discarded).

Cut the rack into individual ribs or two- to three-bone portions. Place them in a 13-inch by 9-inch baking dish.

Spoon most of the hoisin sauce over the ribs, ensuring they are well covered (save a little sauce for later). Flip the ribs so the meaty side faces down and move them around in the sauce for even coating.

Bake the uncovered ribs for 3 to 5 minutes or until the sauce bubbles.

Remove the baking dish from the oven and flip the ribs so the meaty side faces up. Tilt the baking dish and gather as much sauce as possible to spoon back over the ribs. This time, the sauce will be thicker. At this point, I like to add a little extra sauce on top.

Serve with chopped peanuts, sliced pepper, and green onion.