Cut ribs into 2- or 3-rib sections. Place in large stock pot (or divide ingredients into 2 pots). Add carrots, celery, onion, garlic, salt and pepper. Add enough water to just cover ribs and vegetables. Loosely cover with lid. Bring to a simmer for 30 min. to cook the ribs.
Meanwhile, in saucepan, stir together ketchup, brown sugar, soy sauce, vinegar, hoisin sauce, garlic, ginger and green onion. Simmer, uncovered, over low heat until the sauce reduces by almost half, about 30 min. Measure out about half the sauce, reserving remainder to serve later.
Remove ribs from poaching liquid (discard liquid and veggies); transferring to platter. Place ribs on BBQ heated to medium. Grill about 8 min., turning periodically and basting with sauce, until edges of ribs are lightly charred. Serve with reserved sauce for dipping (or save for a separate use).
Instead of grilling on the BBQ, place poached ribs, meat-side up, on foil-lined baking sheet, brushing with about half the sauce. Roast in 375°F (190°C) oven about 20 min., or until the sauce clings to the ribs and edges are lightly charred.
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