1. For the marinade, combine the fish sauce, cilantro, peanut oil, 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons minced garlic, sugar, lemon grass, ginger and 2 teaspoons sesame oil in a large shallow dish. Add ribs; cover, and marinate in the refrigerator 8 to 24 hours, turning occasionally.
2. Remove ribs from the refrigerator. Meanwhile, arrange oven racks in the bottom and upper third of oven. Heat oven to 300 degrees F.
3. Remove ribs from marinade, shaking off excess; reserve marinade for basting. Fill a roasting pan halfway with water; place on the bottom oven rack. Arrange ribs in one layer on two racks in a shallow roasting pan. Place pan on upper oven rack and bake 45 to 60 minutes, basting with marinade until the meat is very tender. (Do not baste the last 20 minutes of baking, but discard any remaining marinade.) Temperature should reach 16o degree F on an instant-read thermometer when inserted at the thickest part of the rib. Transfer ribs to cutting board, cover with foil and let stand 5 to 10 minutes.
4. Meanwhile for the Thai dipping sauce, combine 2 tablespoons lime juice, 2 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon chili sauce, 1 teaspoon garlic and 1/2 teaspoon Asian sesame oil in a small bowl, stirring until sugar dissolves. Cut ribs into serving pieces and serve with Thai dipping sauce.