Remove membrane covering the bones on the back side of the ribs. Cut ribs into 2-rib portions.

Mix all marinade ingredients until honey and the sugar is dissolved—you may warm it in the microwave to make this easier, but do not let it boil.

Place ribs in a single layer either in a large glass or ceramic dish -OR- in zipper freezer bags. I use the zipper freezer bags because it makes clean up easier. I needed 4 gallon-sized bags to do these ribs. You may need more or less depending on the size of the rack(s).

Pour marinade over ribs -OR- divide it equally in each bag. Place in the refrigerator for 24 hours, turning once during the marinating time.

Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment. Lay ribs, bone side down on the pan. Reserve 1 cup of the marinade; discard the rest.

Roast ribs for 1 1/2 - 2 hours.

While the ribs are roasting, pour the marinade into a small saucepan and reduce until it’s slightly syrupy over medium heat; set aside.

When the ribs are almost done, brush them with the reduced marinade, turn the oven up to 400 degrees F until the marinade on the ribs begins to bubble--about 10 minutes.

Serve immediately.