PREPARATION:

1. Have your butcher cut ribs down length of slab into two pieces so that each half is 2 to 3 inches wide. Cut between bones to make 6-inch pieces. Trim excess fat. Place ribs in heavy resealable bag.
2. For marinade, combine 1/4 cup soy sauce, hoisin sauce, 2 tablespoons sherry, sugar, ginger, garlic and five-spice powder in small bowl; mix well. Pour over ribs. Seal bag tightly; place in large bowl. Refrigerate 8 hours or overnight, turning bag occasionally.
3. Preheat oven to 350°F. Line large baking pan with foil. Place ribs on rack in pan, reserving marinade. Bake 30 minutes; turn ribs over. Brush with marinade; continue baking 40 minutes or until ribs are tender when pierced with fork.
4. For glaze, combine honey, vinegar, remaining 1 tablespoon soy sauce and 1 tablespoon sherry in small bowl; mix well. Brush 1/2 of mixture over ribs. Place under broiler 4 to 6 inches from heat source; broil until ribs are glazed, 2 to 3 minutes. Turn ribs over. Brush with remaining honey mixture. Broil until glazed. Cut into serving-size pieces. Garnish, if desired.