Preheat oven to 300°F (150°C). Line a large baking sheet with foil and place a wire rack on top.

Pat the ribs dry with paper towels. If present, remove the thin membrane from the back of the ribs by gently prying it up with a knife and pulling it off with a paper towel.

In a medium bowl, combine the grated ginger, minced garlic, soy sauce, honey (or brown sugar), rice vinegar, sesame oil, black pepper, olive oil, and chopped cilantro to create the marinade and glaze.

Place the ribs on the prepared wire rack. Generously brush about two-thirds of the marinade mixture over both sides of the ribs, ensuring they are well coated. Reserve the remaining marinade for glazing.

Cover the baking sheet tightly with another sheet of foil. Bake for 2.5 to 3 hours, or until the ribs are very tender and almost falling off the bone.

Increase oven temperature to 400°F (200°C). Carefully remove the top layer of foil covering the ribs.

Brush the ribs liberally with the reserved marinade. Return to the oven, uncovered, and bake for another 15-20 minutes, or until the ribs are caramelized, browned, and sticky.

Remove the ribs from the oven and let them rest for 10 minutes before slicing into individual portions. Garnish with additional fresh cilantro before serving.