Preheat your oven to 150°C (300°F). Pat the ribs dry with paper towels to remove excess moisture, which helps the glaze stick better.
Carefully slide a sharp knife or use a paper towel to remove the thin membrane from the back of the ribs; this step ensures the meat becomes tender and melts in your mouth.
In a bowl, whisk together dark brown sugar, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and honey until the mixture is smooth and fragrant.
Place the ribs on a wire rack set over a baking sheet, then generously brush the glaze onto all sides of the ribs, making sure every nook and cranny is coated evenly.
Slide the pan into the oven and bake uncovered for about 2.5 to 3 hours. Every 30 minutes, remove the ribs, reapply the glaze with a basting brush, and turn them to build up a sticky, caramelized surface.
Once the meat is tender and pulling away from the bones, turn on the broiler for 3–5 minutes to create a crackly, glossy crust. Keep a close eye to prevent burning—they should shimmer with a sticky glaze.
Remove the ribs from the oven and tent loosely with foil. Let them rest for 10 minutes, allowing the juices to redistribute and the glaze to set into a shiny, crackly crust.
Finally, tear into the ribs with your hands, enjoying the sticky, smoky bites that crackle as you chew. Serve immediately with your favorite sides and savor the rich, layered flavors.
