Preheat oven to 300°F (150°C). Pat ribs dry with paper towels. Combine kosher salt, black pepper, smoked paprika and garlic powder in a small bowl. Rub olive oil over both sides of the ribs, then evenly rub the spice mixture onto both sides. Let rest 10 minutes.

Sear (optional)

Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, add ribs meat-side down and sear 2 minutes per side until lightly browned to develop flavor. Remove ribs and set aside.

Braise

Lower heat to medium. Add apple cider vinegar and scrape any browned bits from the pan. Return ribs to the pan bone-side down, add 1 cup water to the pan (or enough to come about 1/4 inch up the sides of the ribs), cover tightly with a lid or foil and transfer to the oven. Braise for 1 hour 45 minutes to 2 hours, until meat is tender and starting to pull away from bones.

For the Rice

While ribs braise, rinse rice under cold water until water runs clear. In a medium saucepan, melt butter over medium heat. Add rinsed rice and toast, stirring, 1–2 minutes. Add chicken stock, salt and pepper and bring to a simmer. Reduce heat to low, cover and cook 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes. Fluff with fork and keep warm.

For the Pan Sauce / Glaze

Prepare Sauce

When ribs are nearly done (last 15 minutes of braise), mix tomato paste, soy sauce, brown sugar, hoisin (if using), minced garlic, minced ginger and 2 tablespoons water in a small bowl until smooth. In a separate small bowl combine cornstarch with 1 tablespoon cold water to make a slurry.

Remove ribs from oven and transfer ribs to a cutting board. Pour braising liquid from the pan into a small saucepan (leave any large fat behind). Bring the braising liquid to a simmer over medium heat, whisk in the prepared tomato-soy mixture, then slowly add the cornstarch slurry while whisking until sauce thickens to a glaze consistency (about 1–2 minutes). Taste and adjust seasoning. Stir in sesame oil and rice vinegar or lime juice. If sauce is too thick, add 1–2 teaspoons water to reach desired consistency.

Brush the glaze onto both sides of the ribs generously. For a sticky finish, return glazed ribs to a preheated 425°F (220°C) oven for 6–8 minutes, or place under a hot broiler 2–4 minutes, watching carefully to avoid burning, until glaze is shiny and slightly caramelized.

To Assemble & Serve

Slice ribs between bones into individual portions. Spoon warm rice onto serving plates or a communal platter. Arrange sliced ribs over or beside the rice. Drizzle any remaining glaze over the ribs and rice.

Garnish with sliced green onions, toasted sesame seeds and chopped cilantro if using. Serve immediately.