Preheat oven to 300°F (150°C). Pat the ribs dry with paper towels. If the membrane is still attached on the bone side, slide a small knife under it and pull it off (use a paper towel for grip).

Make the dry rub

In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder and dried thyme. Mix until evenly combined.

Season ribs

Brush both sides of the ribs lightly with olive oil. Rub the dry rub evenly over both sides, pressing gently so the rub adheres. Let rest at room temperature for 15 minutes to absorb flavors (or refrigerate up to 2 hours, covered).

Low-and-slow cook

Place ribs bone-side down on a large sheet of aluminum foil (or in a roasting pan). Tightly wrap the ribs in foil to seal, or cover the pan with a lid. Roast in the preheated oven for 2 to 2½ hours, until the meat is tender and pulls back slightly from the bone but is not falling apart.

Sweet Glaze

Combine glaze ingredients

While ribs roast (about 30–40 minutes before they finish), combine honey, brown sugar, soy sauce, apple cider vinegar, ketchup, Dijon mustard, grated ginger, minced garlic and red pepper flakes in a small saucepan over medium heat.

Simmer and thicken

Bring the mixture to a gentle simmer, stirring occasionally. In a small bowl whisk cornstarch into the 2 tablespoons of water to make a slurry. Gradually whisk the slurry into the simmering sauce and simmer 1–2 minutes more until glossy and slightly thickened. Remove from heat and set aside. Taste and adjust: add a pinch more salt or a squeeze of lemon if needed.

Finish & Garnish

Glaze and broil (or grill) finish

When ribs are done, carefully unwrap them and transfer to a rimmed baking sheet. Increase oven temperature to 450°F (230°C) or set broiler to high. Brush a generous layer of the warm glaze over the top of the ribs. Place under the broiler 3–5 minutes, watching closely, until glaze bubbles and starts to caramelize. Alternatively, finish over a hot grill (medium-high) for 3–5 minutes, turning once and basting with more glaze, to get charred edges.

Rest and garnish

Remove ribs from heat and let rest 5 minutes. Brush any remaining glaze over the ribs. Sprinkle chopped parsley and optional fresh thyme over the top. Cut between the bones into individual ribs or into sections. Serve with lemon wedges on the side for a bright finish.