Preheat your oven to 150°C (300°F) and line a large baking sheet with aluminum foil for easy cleanup.
Using a sharp knife, carefully remove the silver skin from the bone side of the ribs for better tenderness and flavor penetration.
Cut the racks into smaller sections if needed for easier handling and serving.
In a bowl, whisk together honey, soy sauce, minced garlic, grated ginger, brown sugar, and rice vinegar until the mixture is smooth and slightly thickened.
Place the ribs on the prepared baking sheet, bone side down, and brush generously with the glaze using a basting brush.
Cover the ribs loosely with aluminum foil to keep them moist and place in the oven to roast for about 2.5 to 3 hours, basting with the glaze every 20 minutes for layered flavor.
After roasting, remove the foil and increase the oven temperature to 200°C (390°F). Baste the ribs one final time and return to the oven uncovered.
Cook for an additional 15-20 minutes, allowing the glaze to deepen into a glossy, caramelized crust that crackles slightly when pressed.
Remove the ribs from the oven and let them rest for about 10 minutes, tented loosely with foil, to allow the juices to redistribute for tender, juicy meat.
Slice between the bones and brush with any remaining glaze for an extra sticky finish. Serve hot and enjoy the smoky, caramelized goodness!
