Preheat your oven to 300°F (150°C). Remove the membrane from the back of the ribs (the thin, papery layer).

In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.

Rub the spice mixture generously all over the ribs.

Place each rack of ribs on a large piece of heavy-duty aluminum foil. Wrap tightly to create a sealed packet.

Bake for 3 hours, or until the ribs are very tender.

While the ribs are baking, prepare the glaze: whisk together the sweet chili sauce, fish sauce, lime juice, soy sauce, ginger, and red pepper flakes in a small saucepan.

Bring the glaze to a simmer over medium heat, then reduce the heat and let it thicken slightly for about 5 minutes. Set aside.

After 3 hours, carefully unwrap the ribs and drain off any liquid. Increase the oven temperature to 400°F (200°C).

Brush the ribs generously with the glaze and return them to the oven (uncovered) for 15-20 minutes, brushing with more glaze every 5 minutes, until the glaze is sticky and caramelized.

Remove the ribs from the oven and let them rest for 5 minutes.

Slice the ribs between the bones, garnish with chopped cilantro and peanuts, and serve immediately with extra lime wedges and any remaining glaze on the side.