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1
Cut each rack of ribs crosswise into 2 pieces, and place in a large stockpot. Add enough cold water to just cover, about 4 quarts. Add the salt; bring to a boil over medium-high heat. As the water heats, skim off any foam that rises, and place it in a bowl. Once no more foam comes to the surface, strain contents of bowl through a fine-mesh strainer back into pot; discard scum remaining in strainer.
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2
Meanwhile, cut off the green portions of the leek (discard or reserve for another use) and the root end. Split the leek lengthwise; rinse under warm water to remove any dirt, and set aside. Place the star anise, chile flakes, peppercorns, and 4 of the thyme sprigs on a square of cheesecloth; tie into a bundle.
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3
Once there is no more foam in the stockpot, add spice bundle, leek, onions, carrots, 1 cup of the honey, and the vinegar to pot. Partially cover pot, and reduce heat to keep the liquid at just under a simmer; there should be only very light bubbling at edges of pot. Cook 45 minutes or until the meat is tender but not yet falling from bones. Remove pot from heat; cool ribs completely in the liquid.
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4
Preheat oven to 425u00b0F. Line a baking sheet with a Silpat baking mat or parchment paper. Remove meat from cooking liquid; drain on paper towels, discarding liquid. Scrape away and discard any silverskin remaining on underside of ribs. Dry ribs completely.
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5
Warm the remaining 1/2 cup honey in the microwave or on the stove until liquefied. Add cayenne pepper to taste. Brush both sides of ribs with half the honey; sprinkle with the thyme leaves, salt, and black pepper. Place ribs meaty side up on prepared baking sheet.
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6
Bake ribs about 30 minutes or until the tops are lightly caramelized and shiny.
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7
Serve a half rack per person or cut into individual ribs. Place ribs on a platter, brush with the remaining honey, and garnish with remaining thyme sprigs.
