Preheat your oven to 150°C (300°F). Place the ribs on a cutting board and pat them dry with paper towels. Remove the thin membrane from the back of the ribs for better flavor absorption.
Mix together paprika, garlic powder, salt, black pepper, and cayenne to create a flavorful spice rub. Rub this mixture generously all over the ribs, pressing it into the meat. Let sit at room temperature for 15 minutes.
Arrange the ribs in a baking dish, bone side down. Cover tightly with aluminum foil to trap moisture. Bake in the preheated oven for about 2.5 hours until the meat is tender and starts pulling away from the bones.
While the ribs are baking, combine brown sugar, soy sauce, minced garlic, apple cider vinegar, honey, and smoked paprika in a saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 8-10 minutes. The sauce should be glossy and sticky.
Carefully remove the ribs from the oven and discard the foil. Brush the ribs generously with the sticky glaze using a pastry brush, coating all sides evenly.
Increase the oven temperature to broil (around 230°C/450°F). Place the glazed ribs on the top rack and broil for 3-5 minutes, watching closely. The glaze will bubble and develop a crackly, caramelized crust—look for a deep amber color.
Once the glaze is bubbling and crackling, remove the ribs from the oven and let them rest for 5 minutes. This allows the juices and glaze to set, making the ribs easier to slice and serve.
Slice the ribs between the bones or serve whole, brushed with any remaining glaze for extra shine. Enjoy the tender, sticky, smoky-sweet ribs with your favorite sides.
