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1.
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Many ribs have a tough membrane along the back side.
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Loosen the membrane with a butter knife and peel off or ask butcher to remove it.
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Fit the ribs to a roasting pan, cutting in half if needed.
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In a small bowl, mix together the dry rub ingredients: brown sugar, cumin, cayenne pepper, 2 teaspoons orange zest, salt, and pepper.
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Rub evenly onto all sides of the ribs.
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Place the ribs in a roasting pan, cover in plastic wrap, and refrigerate for at least 1 hour.
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2.
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Preheat the oven to 250 degrees F. In a saucepan, heat the oil over medium-high heat.
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Saute the garlic and onions until softened, about 2 minutes.
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Add in the orange juice, soy sauce, ginger, chili flakes, and remaining 1 teaspoon orange zest.
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Bring to a boil and cook for about 5 minutes.
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Pour into the roasting pan and cover with aluminum foil.
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Cook for about 2 1/2 hours or until the ribs are tender.
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3.
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When ribs are tender, remove from the oven and turn oven to broil.
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Carefully pour the braising liquid into a saucepan.
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Add in the honey and bring to a boil.
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Cook until sauce is reduced by half, about 7 minutes.
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Brush the ribs with the sauce and place under broiler until sauce is bubbly and ribs are caramelized with crispy edges, about 2-3 minutes.
