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Place ribs on a rimmed baking sheet or large platter
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Combine salt, coconut aminos, 1 Tablsepoon (20g) honey, sesame oil, chili paste, fish sauce, and half the grated ginger in a small bowl. Whisk together, then pour it over the rack of ribs. Use your hands to spread the marinade over both sides of rack. Let sit for 30 minutes.
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Transfer the ribs and marinade into a 6 quart (5.7 liter) slow cooker, cutting the rack in half and layering if necessary. Add 1/4 cup water (60ml) of water to bottom of cooker, and cook on low for 5-6 hours, until the meat is tender and shreds easily.
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Remove ribs for slow cooker and place on rimmed cookie sheet. Preheat the broiler.
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Pour on cup (235ml) of cooking juices from slow cooker into a small skillet. Add 1/2 teaspoon of orange zest and the juice form the orange to the skillet. Add the other half of the ginger, 3 Tablespoons (60g) of honey, the rice vinegar, and red pepper flakes to the skillet as well.Heat to boiling and let it bubble for 6-8 minutes, until glaze has thickened slightly and begins to look syrupy and coat a spoon.
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Brush some glaze over the ribs and broil them for 2-3 minutes, until bubbly. Brush another layer of glaze over them and return to broiler until bubbly.
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Serve the ribs with the rest of the glaze!