Preheat your oven to 150°C (300°F). Line a baking sheet with aluminum foil for easy cleanup.
Use a sharp knife to remove the silver skin from the back of the pork ribs, then cut the racks into smaller, manageable sections if desired.
In a bowl, whisk together soy sauce, brown sugar, minced garlic, smoked paprika, rice vinegar, and sesame oil until the sugar dissolves and the mixture is smooth.
Place the ribs on the prepared baking sheet, bone side down. Use a basting brush to coat all sides generously with the glaze, ensuring the meat and surface are well covered.
Bake the ribs uncovered for about 2.5 to 3 hours, turning and basting with more glaze every 30 minutes. The meat should become tender and the glaze will begin to thicken and cling to the surface.
Once the ribs are tender and the glaze is sticky and glossy, increase the oven temperature to 220°C (430°F) or switch to the broil setting. Brush the ribs with additional glaze and broil for 8–10 minutes, watching carefully for caramelization and light charring.
Remove the ribs from the oven and let them rest for 5 minutes, allowing the glaze to set and the juices to redistribute.
Slice the ribs into individual portions or serve whole, with extra glaze on the side for dipping. The glossy, caramelized surface should crackle slightly with each bite, revealing tender, juicy meat inside.
Enjoy the sticky, smoky, and tender pork ribs, savoring the tactile contrast of the crispy edges and juicy interior.
