Honey-and-Soy-Lacquered Ribs

Bake these sweet and spicy ribs for 2 days in advance. Then just reheat and fry before serving.
Preheat the oven to 325 degrees. Wash the ribs and pat dry. Remove the thin film from the back of the ribs by cutting it and pulling on it. (This will make the ribs more tender.) Sprinkle the slices with salt and pepper; wrap each slice tightly in aluminum foil. Place the ribs on a jelly roll tin and bake for 2 to 2 1/2 hours, or until the meat is tender and separated from the bones.Bring the honey and the following 6 ingredients to a boil in a saucepan over high heat, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes or until reduced by half. Transfer to a large bowl.Remove the ribs from the oven. Increase the oven temperature to maximum. Carefully remove the ribs from the foil; place on a foil-lined baking sheet. Brush each slice with 3 tablespoons of the honey mixture.Bake for 5-7 minutes or until they are lightly browned and sticky. Brush with the remaining honey mixture.