Preheat the oven to 350 degrees F.

In a large saucepan, combine the hoisin, soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes. Bring the sauce to a boil and cook at a simmer until thickened to glaze consistency, 3 to 4 minutes. Set aside to cool.

Preheat the oven to 275 degrees F and position a wire rack inside of a large baking dish. Season the ribs well on both sides with the salt and pepper, wrap in foil, and place the ribs on the wire rack. Pour the chicken stock in the bottom of the baking dish. Wrap the pan tightly with aluminum foil and cook until the ribs are very tender, 1 1/2 to 2 hours.

While the ribs are cooking, make the slaw. Whisk together the vinegar, honey, and soy sauce. Drizzle in the oils in a steady stream, whisking to emulsify. Whisk in the crushed red pepper, cumin, cilantro, scallion, and jalapeno. Season, to taste, with salt and pepper. In a large bowl, combine the carrot, cabbage, red pepper, pineapple, and nuts and mix well. Add the dressing to the vegetables and toss well. Season, to taste, with salt and pepper. Refrigerate until ready to serve the ribs.

When the ribs are tender, remove them from the oven and allow to cool for 15 minutes before proceeding. Change the oven setting to broil.

Drizzle the ribs with some of the hoisin glaze and broil 6 to 8 inches from the broiler until caramelized around the edges, 3 to 5 minutes, taking care not to burn the glaze. Remove the ribs from the oven and cut the slabs into individual ribs.

Place some slaw on a plate/platter. Top with the ribs and drizzle with some of the remaining hoisin glaze.