Place ribs on a baking sheet, lined with foil.
Mix together all the dry rub ingredients until well combined. Smother ribs with the dry rub, on both sides, until fully coated and tightly wrap with foil.
Refrigerate and allow ribs to marinate for 12 hours.
For glaze: Pour oil into a large saucepan and place over medium-high heat. Ad onion, garlic and ginger and sauté for 4 to 5 minutes. Season with salt and pepper. Add remaining ingredients and stir until completely combined. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 20 to 25 minutes. Set aside and allow mixture to cool for about 30 minutes. Pour mixture into a blender blend until smooth. Pour mixture back into the pan and simmer for an additional 10 minutes. Adjust seasonings and set aside to cool. Store glaze in the refrigerator until ready to use.
Preheat oven to 300˚F.
Place ribs onto a baking sheet and place into oven, meat-side down, for about 3 hours or until ribs are tender and juicy.
Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
Turn broiler on high in oven.
Baste ribs with glaze and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.
Remove from broiler and allow ribs to rest for about 10 minutes. Cut rack into individual ribs and drizzle with more glaze. Finish ribs with fresh cilantro leaves and serve.