Combine the tamari, honey and garlic cloves in a small saucepan over medium-high heat. Bring to a boil, and then reduce the heat to a simmer. Cook for 5 minutes, but watch carefully so the mixture does not burn. Remove from the heat and set aside.
3
Meanwhile, place the rack of ribs in a deep baking pan. Add 1 cup water, or enough to cover the bottom of the pan. Cover with aluminum foil and place in the oven. Bake the ribs for 45 minutes.
4
Remove the water from the baking pan and brush the marinade on the ribs. Bake, uncovered, basting frequently with the marinade, for 30 minutes longer, or until thoroughly cooked.
5
To bring a crisp finish to the ribs, preheat the broiler or prepare a hot fire in a charcoal or gas grill. Broil or grill the ribs just until crispy, watching carefully to prevent burning.
6
Squeeze the Meyer lemon over the ribs just before serving. Cool, cut and enjoy!