In a large bowl whisk together 2 cups water, vinegar, salt, black pepper and red pepper flakes. Add the ribs, cover with plastic wrap and refrigerate for 1 hour.
In a small bowl combine panela, paprika, cumin, ancho, 1 teaspoon orange zest, cayenne and cinnamon. Remove the ribs from the brine and pat dry. Coat both sides of the ribs with the spice rub. Wrap in aluminum foil and refrigerate for at least 1 hour or overnight.
Preheat the oven to 275 F. Without unwrapping, place the ribs on a rimmed baking sheet and bake for 2 hours.
Increase the oven temperature to 350 F. Unwrap the ribs and place back on the baking sheet. Bake until caramelized, about 15 minutes more.
Garnish with remaining orange zest. Serve hot.