Place the ribs into a large container with the ginger, rice wine, sesame oil and 2 tbsp of hoisin sauce. Stir well, cover and leave to marinate for 3 hours or up to overnight.
Preheat the oven to 170ºC. Place the racks and marinade into a large baking dish, cover tightly with foil and cook for 2 ½ hours or until very tender. Set the racks aside and allow to cool slightly.
Increase the temperature to 220ºC.Using a large, heavy knife, cut the racks into individual ribs. Place the ribs onto a large baking sheet covered with baking paper. Mix the remaining hoisin sauce with the honey and soy sauce and brush onto the ribs. Cook for 5 minutes or until dark and sticky.