Prepare the marinade by combining all ingredients.
Prepare the back ribs by laying the pork ribs meat side down on a chopping board.Insert a table knife under the membrane along the ribs and lift the corner membrane.
Get a grip on the membrane and remove it from the meat and the ribs.
Cut the back spare ribs into 4-6 pieces. Soak the pork ribs in cold water for 30 minutes, change the water every 10 minutes.
Pat and dry the pork ribs and coat on all sides with the marinade. Refrigerate for 8 hours or overnight.
Day 2
Make the hoisin glaze by mixing the remaining marinade with the hot water and dark honey in a small saucepan and bring to the boil for a minute. Keep aside.
Arrange aluminium sheets on the bottom of a baking tin. Place the marinated pork ribs on the aluminium foil and wrap/cover the ribs.
Bake the pork ribs at 180°C for 60-80 minutes or until soft and tender.
Remove the pork spare ribs from the marinade and fat and move them to a second baking tin.Brush the hoisin glaze sauce on the ribs and return to the oven for 10 minutes at 200-210°C. Repeat this operation 4 to 5 times until the pork ribs are brown and shiny.
Arrange the sticky pork spare ribs on a service tray, sprinkle with toasted white sesame seeds and freshly ground pepper.