Preheat oven to 300 degrees Fahrenheit and line a rimmed baking sheet with Gefen Parchment Paper or aluminum foil (if using foil, grease it).

In a bowl, combine sugar, salt, chili powder, granulated onion, granulated garlic, and cumin.

Score the fat on the ribs and sprinkle dry rub over both sides of the meat.

Place the ribs on the prepared baking sheet. Wrap tightly with foil and bake for approximately two hours or until the meat begins to pull away from the bone. Remove the ribs from the oven. Keep covered and set aside.

In a small saucepan, mix together soy sauce, sugar, honey, vinegar, ginger, garlic, oil, and red pepper flakes. Bring to a boil over medium high heat, then reduce to a simmer and cook five minutes until it begins to reduce and thicken slightly.

Set the oven to broil on high. Uncover meat and brush with sauce. Broil one to two minutes. Repeat with the second side, reserving the remaining sauce.

Turn the oven to 425 degrees Fahrenheit. Scrub sweet potatoes and pat dry. Cut in half and then into wedges.

In a zip-top bag, combine ginger, miso, vinegar, oils, and soy sauce. Add sweet potatoes, seal the bag, and mix to coat.

Place sweet potatoes on a baking sheet in a single layer (reserve the marinade left in the bag). Cook for 10 minutes. Flip and cook another 10 minutes or until soft, adding time as needed.

Pour reserved marinade over sweet potatoes and sprinkle with sesame seeds. Reduce oven temperature to 325 degrees Fahrenheit and bake another eight to 10 minutes.

Drizzle ribs with reserved sauce and garnish with sesame seeds and green onions. Serve with sweet potato spears.