For the marinade:
4 cm piece of ginger, peeled and cubed
2 pieces of garlic, peeled, cubed
4 tabelspoons of dark honey, alternatively maple sirup
1 dl soy sauce
juice of two limes
4-5 dried birds eye chillies, or frech chillies
Warm the honey in a pan, put ginger, garlic in the warm honey. Let stand a bit. Mix with soy sauce. Put the rack in a large zip lock bag and fill the bag with the marinade. Marinade the rack overnight - best for about a day - in the fridge.
Take the rack out of the zip-lock bag. Season liberally with salt and fresh ground black pepper. Make sure to reserve the marinade. Filter the marinade and reduce by half. Dry the rack with a paper towel. Put on a rotating spit and cook it in a Rotisserie - or over the barbecue - to a core temperature of 73° Celcius. (To cook in the oven, set the grill of your often to 250° Celcius top heat. Let the rack rotate under the spit to the desired core temperature)
During the process - baste with the reserved marinade and if desired some lime juice. The rack will form an dark and nice crust. Let rest for around 10 minutes on a warm place before serving.