Whisk together ketchup, hoisin sauce, honey, soy sauce, dry sherry, white wine vinegar (1/4 cup), sesame seeds, curry powder (2 tablespoons), oriental sesame oil (2 tablespoons), orange zest, fermented black beans, minced garlic, and chili paste with garlic in a large bowl.

Divide the baby back ribs between two large baking dishes.

Brush the ribs with half of the prepared sauce.

Cover the ribs and the remaining sauce separately and refrigerate overnight to marinate.

Preheat the oven to 375°F (190°C).

Transfer the ribs to heavy, large baking sheets.

Roast the ribs until tender, basting frequently with some of the remaining sauce, approximately 1 hour.

While ribs are roasting, place the remaining sauce in a heavy, small saucepan and bring to a simmer on the stovetop.

Transfer the cooked ribs to a serving platter.

Cut the ribs into individual pieces.

Serve the ribs, passing the remaining sauce separately for dipping or drizzling.