Place ribs on a cutting board, meat side down. Use a sharp knife to pry the membrane on the edge of the ribs to loosen it, then grab the membrane hand, tear it off by hand, and throw it away (See picture instruction here). Cut the rack into 2 to 3 pieces.

Mix the rest of the ingredients in a bowl, rub the mixture over the ribs evenly. Place the ribs into a plastic bag or ziplock, then add in the rest of the sauce. Marinate in fridge overnight.

Preheat oven to 180 degrees C (350 F). Line a baking tray with two layers of aluminum foil and place ribs on top, meat side up. Reserve the remaining sauce for later use.

Place the baking tray on the lowest level of the oven and bake for 50 to 60 minutes, until the meat begins to ease its way back from the end of bone. During baking, baste the ribs with the juice from the tray after 15 minutes. After 30 minutes, baste the ribs with half of the reserved marinade. After 45 minutes, baste the ribs with all the remaining sauce.

Remove the ribs from the oven and let them cool for 5 minutes. Cut the rack into individual ribs and serve with steamed rice as main course, or serve as a snack.