Preheat oven to 140ᵒ󠇥C. Combine oil, ginger, ¾ of the garlic, spices and 3 tsp sea salt in a bowl, rub all over lamb ribs and place in a large baking tray. Cover tightly with foil. Roast until very tender (2-2 ½ hours). Cool slightly and cut into double ribs.
Meanwhile, simmer honey, soy sauce, kecap manis, vinegar and remaining garlic in a saucepan over a medium – high heat until reduced to a glaze (10-15 minutes)
Increase oven to 200ᵒ󠇥C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (15 – 20 minutes)
The ribs can be slow cooked a day ahead to make preparation easier, then the second part of the cooking is completed just before serving.
Try using lamb shanks, lamb shoulder and lamb neck as an alternative to lamb ribs.