Prepare the ribs the night before: Trim the membrane from the back of 1 rack (about 2 pounds) St. Louis pork ribs. Using a dull knife, slide the tip under the membrane. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it completely off.
Then make the rub: Whisk rice vinegar, soy sauce, chopped ginger, garlic cloves, sesame oil and Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight.
About 30 minutes before grilling, cut the rib rack in half and wrap the individual racks in tin foil. Allow to stand at room temperature.
Add liquid to your drip tray and let the grill preheat for 7 minutes on low (2 bars).
Place the foiled wrapped ribs on the grill and cook for 1 hour, then flip and cook for an additional hour.
Make the sauce, whisk hoisin sauce, Asian chili sauce and water; set aside for later.
After the second hour, cut the tin foil with a knife and remove the ribs. Discard the foil and place the ribs directly on the grill changing the temperature to medium high (6 bars).
Bast the racks with the sauce. Cook for about 10-12 minutes until desired sear marks are achieved.
Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds. Serve warm and enjoy!