Preheat oven to 150°C (300°F). Pat the ribs dry with paper towels and remove any excess membrane from the bone side. Rub ribs evenly with kosher salt, black pepper, garlic powder and smoked paprika on both sides.

Sear (optional)

Heat neutral oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear ribs, bone-side down first, 2 minutes per side to develop color. This is optional but adds flavor.

Bake low and slow

Place seared ribs in the oven dish bone-side down. Combine 3 tbsp light soy, 2 tbsp honey, 1 tbsp rice vinegar and 1 tsp sesame oil; brush half of this mixture over ribs. Cover tightly with foil and bake 1 hour 15 minutes to 1 hour 30 minutes, until meat is very tender and pulling away from bones.

Finish under broiler or grill

Increase oven to 220°C (425°F) or turn on broiler. Uncover ribs, brush with remaining soy-honey glaze, and broil/grill 4–6 minutes until glaze is bubbling and slightly charred — watch closely to avoid burning. Remove and let cool to room temperature, then refrigerate uncovered or wrapped for at least 20–30 minutes to chill for the cold noodle dish. Once cold, shred or slice the ribs into bite-sized pieces, discarding bones.

Sesame-Soy Dressing

Whisk together 4 tbsp light soy, 1 tbsp dark soy, 2 tbsp rice vinegar, 2 tsp sesame oil, 2 tbsp honey, grated ginger, minced garlic and chili oil in a bowl. Add 2 tbsp cold water and whisk until smooth. Taste and adjust: add more honey for sweetness, vinegar for brightness, or chili for heat. Refrigerate until assembly.

Noodles & assembly

Cook noodles

Bring a large pot of salted water to a rolling boil. Add dried noodles and cook according to package instructions until just al dente. Drain and immediately rinse under cold running water to stop cooking. Toss drained noodles with 1 tsp sesame oil to prevent sticking and chill in the refrigerator for 10–15 minutes.

Prepare vegetables

While noodles chill, julienne cucumber and carrot, thinly slice scallion whites and greens separately, and pick cilantro leaves. Toast sesame seeds in a dry pan over medium heat 1–2 minutes until fragrant; set aside.

Assemble bowls

Divide chilled noodles among 4 bowls. Arrange shredded chilled ribs on top of each portion. Add cucumber, carrot, scallion whites and some cilantro. Drizzle each bowl with 2–3 tablespoons of the sesame-soy dressing (or toss noodles and ribs with dressing in a large bowl for even coating).

Garnish and serve

Finish with sliced scallion greens, toasted sesame seeds and crushed peanuts if using. Serve immediately chilled. Leftover dressing can be stored refrigerated up to 3 days; ribs will keep 2–3 days refrigerated.