Ingredients
Honey-Mustard Glaze:
1/2 cup apple cider vinegar
2 tablespoons light brown sugar
1/3 cup honey
3 heaping tablespoons Dijon mustard
Salt and freshly ground black pepper
Ribs:
2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
4 tablespoons canola oil
Salt and freshly ground black pepper
1 cup soy sauce
4 cups water
2 to 3-inch piece ginger, skin on and sliced

Directions
Preheat the oven to 500 degrees F.
In a saucepan over medium-high heat, combine the soy sauce, 4 cups of
water and the ginger and bring to a boil. Pour the mixture into the bottom of
a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap
the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
Combine the vinegar and brown sugar in a small saucepan over high
heat and cook, stirring occasionally, until the sugar is completely dissolved
and mixture reduces slightly, about 5 minutes. Remove from the heat and
whisk in the honey and mustard and season with salt and pepper, to taste.
Let cool to room temperature.
After 1 % hours check to see if the ribs are tender. If so, remove the
ribs and transfer to baking sheets lined with foil or parchment paper. Turn
on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the
top side with some of the glaze, put under the broiler and broil until golden
brown and a crust has formed. Remove from the oven to a cutting board
and brush with more of the glaze. Let rest 10 minutes before slicing.
Arrange the ribs on a serving platter and serve.
I stole this recipe from Bobbie Flay ... It's really delicious!