Begin by removing the silver skin from the pork ribs to ensure tenderness and better flavor absorption.

In a large bowl, combine soy sauce, hoisin sauce, honey, minced garlic, freshly grated ginger, rice vinegar, sesame oil, brown sugar, and chili flakes if desired. Whisk together.

Coat the pork ribs generously in the marinade and refrigerate for at least 4 hours, ideally overnight.

Preheat your oven to 300°F (150°C) while the ribs marinate. Line a baking tray with aluminum foil and place a rack on top.

Remove the ribs from the marinade and place them meat side up on the prepared rack. Cover with another layer of foil and bake for 2.5 to 3 hours.

Transfer the remaining marinade into a saucepan, bring to a boil and thicken slightly for about 5 minutes.

Once the ribs are tender, remove them from the oven and brush a generous layer of the prepared glaze over the ribs.

Switch your oven setting to broil and return the glazed ribs to the oven, broiling for 5 to 8 minutes.

After broiling, let the ribs rest for about 10 minutes before slicing and garnishing with chopped green onions and sesame seeds.