Preheat your oven to 275°F (135°C). Line a baking sheet with aluminum foil for easy cleanup.

Place the rack of ribs on a clean work surface, bone-side up. Using a sharp knife, loosen the membrane on the back of the ribs and then grip it with a paper towel and pull it off. This step is essential for tender, flavorful ribs.

In a small bowl, combine the brown sugar, onion powder, garlic powder, Chinese five spice, salt, and black pepper to make the dry rub. Generously season both sides of the ribs with the dry rub, patting it onto the meat to adhere.

Place the seasoned ribs on the prepared baking sheet, meat-side up. Cover the ribs tightly with aluminum foil and bake in the preheated oven for 2 hours, or until the meat is tender and almost falling off the bone.

While the ribs are baking, prepare the glaze. In a saucepan, heat the roasted sesame oil over medium heat. Add the minced garlic and grated ginger, and cook for 1-2 minutes, until fragrant. Add the brown sugar, soy sauce, and rice vinegar, stirring until the sugar has dissolved. Simmer the glaze for 5-7 minutes, until slightly thickened.

After 2 hours of baking, remove the foil from the ribs and brush them with the prepared glaze. Increase the oven temperature to 425°F (220°C) and bake, uncovered, for an additional 15-20 minutes, or until the glaze is sticky and caramelized.

Once the ribs are done, transfer them to a cutting board and let them rest for a few minutes. Then, slice the ribs between the bones and serve hot.