Make brine by dissolving 1/4 cup of sugar and salt in quart of cold water.
Rinse ribs off and place in a zip top bag with brine.
Let stand at room temperature for 30-45 minutes.
Preheat oven to 250 degrees.
Heat straight sided, oven proof, sautee pan over a medium/medium high heat.
Remove ribs from brine, discard brine.
Rinse ribs with cold water, pat dry, coat with olive oil, season with salt and pepper.
Sear both sides of rack, pour gingerale over ribs, sprinkle with sugar and cover tightly with heavy duty foil (don't touch meat!) Place in oven and braise for 2 hrs, remove from oven flip over, season/sugar, re-cover and braise for an additional 2 hrs.
Remove from oven, raise oven temp to 400 degrees F.
place ribs on a foil covered sheet pan.
Cover ribs with pan foil.
Bring pan liquid up to a full boil, reduce to about 1/3rd it's original volume, lower heat to simmer and add remaining ingredients.
Adjust taste to suit (may be too sweet for some!) Whisk until well combined.
Brush a coat of sauce on the ribs and bake in hot oven until glaze is browned and thick.