Preheat your oven to 150°C (300°F).
Remove the silver skin from the back of the ribs for better glaze penetration, then pat them dry with paper towels to help with browning.
In a small bowl, whisk together soy sauce, honey, minced garlic, rice vinegar, brown sugar, and five-spice powder until well combined. Smell the fragrant, umami-rich mixture.
Lay the ribs in a roasting pan, meaty side up, and brush generously with the glaze, ensuring every nook is coated with that shiny, sticky mixture.
Cover the pan tightly with aluminum foil and bake in the preheated oven for about 2.5 to 3 hours, until the meat is tender and starts to pull away from the bones, filling the kitchen with a savory aroma.
Remove the foil, increase the oven temperature to 200°C (390°F), and brush a second layer of glaze over the ribs for that glossy, crackling surface. Return to the oven, uncovered, and bake for another 20–25 minutes, watching as the glaze bubbles and deepens in color.
Once the surface is caramelized and sticky, take the ribs out of the oven and brush with a final layer of glaze for extra shine. Let rest for 5 minutes to allow the juices and glaze to set.
Slice the ribs between the bones with a sharp knife, revealing the tender, juicy meat beneath the crackling, caramelized surface. Serve hot, enjoying the satisfying crackle with each bite.
