Gently peel off the silver skin from the ribs and cut them into individual portions for even cooking.

In a medium bowl, whisk together the soy sauce, hoisin sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, sriracha, and black pepper until well combined.

Place the ribs in a zip-top bag or shallow container and pour the marinade over them, ensuring each piece is evenly coated. Refrigerate for at least 4 hours, preferably overnight.

Preheat your oven to 300°F (150°C). Arrange the marinated ribs on a foil-lined baking sheet, cover tightly with foil, and bake for 2.5 to 3 hours until tender.

While baking, simmer the leftover marinade in a saucepan over medium heat, stirring frequently until thickened, about 10-15 minutes.

Once the ribs are done, brush them generously with the reduced glaze and broil on high for 5-7 minutes for a charred finish.

Garnish with freshly chopped chives or green onions and serve hot.