Preheat the oven to 320 degrees.
Mix together the sriracha, minced garlic, soy sauce. Put the ribs on a big piece of foil and rub marinade all over the ribs. Wrap the ribs up in the foil (make sure the seam of the foil packet is on top). Put the ribs in the oven and cook for 2 hours. Take the ribs out of the oven and unwrap them carefully over a skillet– they will have released some juices. The meat should have pulled back from the bone about ¼-½”. Pour the juice from the ribs into the skillet. Put the ribs on a baking sheet and turn the oven up to 425 degrees. Add the honey to the pork juices in the skillet and heat over low heat. Cook until juices have reduced and thickened. Brush the sugar glaze on both sides of the ribs and put them in the oven. Cook for five-ten minutes and then glaze again. Continue cooking and glazing until the ribs begin to have a nice dark brown, caramelized exterior, about 20-30 minutes total.