Have your butcher cut ribs in half lengthwise so that each piece is 2 to 3 inches long.
Cut between bones to make 6-inch pieces.
Trim excess fat.
Place ribs in heavy plastic bag.
For marinade, combine 1/4 cup of the soy sauce, the hoisin sauce, 2 tablespoons of the sherry, the sugar, ginger, garlic and five-spice powder in small bowl; mix well.
Pour marinade over ribs.
Seal bag tightly and place in large bowl.
Refrigerate 8 hours or overnight, turning bag occasionally.
Foil-line a large baking pan.
Place rack in pan and place ribs on rack (reserve marinade).
Bake in preheated 350°F oven 30 minutes.
Turn ribs over, brush with marinade and bake until ribs are tender when pierced with fork, about 40 minutes more.
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 and broil until ribs are glazed, 2 to 3 minutes.
Turn ribs over, brush with remaining honey mixture and broil until glazed.
Cut into serving-size pieces.
Garnish with green onion curls, if desired.