INSTRUCTIONS

1. For the ribs, arrange rack in centre of oven. Preheat to 325°F.
2. Pat ribs dry with paper towel. Season all over with salt. Wrap each rack tightly with aluminum foil, then set on a large, rimmed baking sheet.
3. Bake on center rack until ribs are very tender, but not yet falling off the bone, 2 hours to 2 hours 10 minutes.
4. Meanwhile, for the glaze, set a fine-mesh sieve over a medium bowl. Combine honey with garlic and ginger in a medium-sized pot. Bring to a boil over medium heat, then cook, whisking occasionally, until honey is a deep amber in color, 4 to 6 minutes. Immediately remove from heat and whisk in tomato paste until fully combined. Whisk in vinegar and soy sauce. Strain through sieve to remove garlic and ginger. Whisk in water, if desired (glaze will thicken as it cools). Reserve half the glaze. Set aside.
5. Preheat grill to medium. Carefully unwrap foil and remove ribs (steam will escape packet). Discard juices. Using a small, serrated knife, cut each rack crosswise in half.
6. Oil grate, then grill ribs, with lid closed, turning and basting often with glaze, until meat is browned and lacquered with glaze, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes.
7. Cut between bones into individual ribs and brush with reserved glaze. Transfer to a platter and sprinkle with microgreens. Serve immediately.