Preheat your oven to 150°C (300°F). Place the ribs on a rack inside a roasting pan, bone-side down, and cover tightly with aluminum foil. Bake for about 2.5 to 3 hours until the meat is tender and juices run clear when pierced.
Meanwhile, prepare the glaze by combining soy sauce, honey, minced garlic, smoked paprika, brown sugar, rice vinegar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring often. Cook until the mixture thickens slightly and turns glossy, about 10 minutes, filling your kitchen with a sweet, smoky aroma.
Once the ribs are tender and cooked through, carefully remove the foil and peel it back to expose the surface. Use a basting brush to generously coat the ribs with the thickened glaze, ensuring every inch is covered with a shiny, sticky layer.
Increase the oven temperature to 200°C (390°F). Return the glazed ribs to the oven uncovered and bake for an additional 15-20 minutes. During this time, baste the ribs once or twice to build a thick, crackling caramelized crust that glistens with sticky goodness.
Check the ribs; they should be tender, with the glaze deeply caramelized and shiny. The meat will pull slightly away from the bones and have a crackly, sticky crust. Let the ribs rest for about 5 minutes to allow the juices to settle.
Slice the ribs into individual portions or serve whole, drizzled with any extra glaze. Enjoy the messy, smoky, sweet goodness with your favorite sides for a casual, satisfying meal.
