To prepare the sauce, in a mixing bowl, combine the hoisin sauce, ketchup, honey, soy sauce, sherry, vinegar, sesame seeds, curry oil, orange zest, beans, garlic, and chiles and whisk until blended.
Divide the ribs among 2 large baking dishes and brush with half of the sauce. Cover the ribs and the remaining sauce separately, and refrigerate overnight.
Prepare the grill and preheat the oven to 375 degrees.
Discard the marinade and season the ribs with salt and pepper. Grill for 15 minutes, turning frequently. Transfer the ribs to a roasting pan, add 1 inch of water, and cover with foil. Cook in the oven for about 2 hours, or until fork tender. Remove the ribs from the pan, let cool, and marinate them in half of the reserved sauce.
In a saucepan over medium-high heat, bring the remaining sauce to a simmer.
To serve, reheat the ribs in the oven for about 10 to 15 minutes. Cut them into individual ribs and transfer to a serving platter. Pass the heated sauce separately.