Rub pork ribs with salt and pepper.
Combine Hoisin sauce, rice vinegar, soy sauce, garlic, sugar, ginger, sesame oil, Tabasco and sherry in a large bowl. Place ribs and cover with mixture. Marinate for 2 hours at room temperature or refrigerate covered for 48 hours.
Drain ribs and pat dry. Place over grill. Ribs must be cooked over low fire until cooked, crispy and browned. Brush with remaining marinade, frequently.