Preheat your oven to 150°C (300°F). Line a baking sheet with foil and place a rack on top to allow heat circulation.
Remove the silver skin from the back of the ribs if it's still attached, then cut the racks into smaller sections for easier handling.
In a bowl, whisk together soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, and chili flakes until the mixture is smooth and shiny.
Lay the ribs on the prepared rack, then brush generously with half of the glaze, making sure to coat all sides evenly.
Bake the ribs uncovered for about 2.5 to 3 hours, basting with the remaining glaze every 30 minutes to build layers of sticky sweetness.
Once the meat is tender and almost falling off the bone, increase the oven temperature to 200°C (390°F) or switch to broil, and cook for an additional 15-20 minutes, watching closely so the glaze bubbles and caramelizes into a glossy crust.
Check that the ribs are beautifully caramelized and glossy. Insert a meat thermometer into the thickest part; they should read about 70°C (160°F).
Remove the ribs from the oven, let them rest for 5 minutes to allow the juices to redistribute, then slice between the bones.
Serve the ribs hot, drizzled with any remaining glaze or extra sauce on the side for dipping.
