Place the pork ribs into a deep roasting tray large enough to fit the ribs.
Add the garlic, rosemary, brown sugar, rice vinegar, salt and cayenne pepper to a small bowl and combine. Rub this spice mixture all over to coat the ribs evenly. Cover the tray with foil and refrigerate for 4 hours or overnight.
Preheat the oven to 180 ºC.
Remove the ribs from the fridge. Pour the water into the tray, re-cover with foil and place into the oven. Roast the ribs for 1½ to 2 hours until soft and tender. Check at the 1½ hour mark.
While the ribs are cooking, prepare the BBQ sauce. Heat the peanut oil in a saucepan over medium heat. Add the garlic and ginger and fry for 2 minutes. Add the sherry/wine and bring to a simmer. Simmer for about 1 minute and then add the Hoisin sauce, tomato sauce, sweet chilli sauce, Soy sauce, sesame oil and smoked paprika. Stir to combine and bring to a simmer.
When the ribs are done roasting, add about ¼ cup (60 ml) of the roasting juices to the BBQ sauce. Simmer for about 10 minutes to reduce and thicken slightly.
Either preheat the oven to the grill setting or prepare a braai to medium heat coals.
Strain all the roasting juices from the tray with the ribs and discard. Brush the ribs generously with BBQ sauce and grill in the oven or on the braai until the marinade is well caramelised and charry – about 15-20 minutes. If braaing, turn and baste as you go.
Serve the ribs sprinkled with fresh coriander, sliced chilli and sesame seeds.