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Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature. Ribs: Preheat the oven to 500 degrees F. Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste. In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours. Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
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Raw unfiltered honey — baking, glazes, tea, cheese boards
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Raw unfiltered honey — baking, glazes, tea, cheese boards
Single-source NZ honey — glazes, finishing, antimicrobial properties
Real fermented mirin — sweet rice wine for glazes and teriyaki
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking