Step 1: Prepare the Ribs
Remove the ribs from packaging and pat dry with paper towels. Place the rack bone-side up on a cutting board. You’ll notice a thin, shiny membrane covering the bone side – this needs to be removed. Using a butter knife or your fingers, loosen one corner of the membrane, then grip it with a paper towel and pull it off in one piece. This step is crucial for tender ribs and allows seasonings to penetrate. Trim any excess fat if desired.

Step 2: Make the Dry Rub
In a small bowl, combine the brown sugar, paprika, chili powder, garlic powder, onion powder, black pepper, cayenne pepper, cumin, and salt. Mix thoroughly until all spices are evenly distributed and any sugar lumps are broken up. This makes about 3/4 cup of rub.

Step 3: Season the Ribs
Generously apply the dry rub to both sides of each rack, using your hands to massage it into the meat. Make sure to coat evenly, pressing the rub into all surfaces. You want a nice, thick coating. If time allows, let the seasoned ribs sit at room temperature for 30 minutes, or wrap and refrigerate for up to 24 hours (bring to room temp 30 minutes before cooking). The longer it sits, the more flavor penetrates.

Step 4: Preheat Your Oven (or Grill)
Preheat your oven to 275°F (135°C). For low and slow cooking, lower temperatures yield more tender results. Line a large rimmed baking sheet or roasting pan with aluminum foil for easy cleanup. If grilling, set up for indirect heat at 275°F.

Step 5: Initial Cooking Phase
Place the seasoned ribs meat-side up on the prepared baking sheet. If the racks are too long, you can cut them in half. Mix the apple cider vinegar with 1/2 cup water in a spray bottle (add liquid smoke if using). Cover the ribs tightly with another sheet of aluminum foil, creating a sealed packet. This creates a steaming environment. Place in the oven and cook for 2 hours. If using a spray bottle, open the foil and spritz the ribs every 45 minutes (optional).

Step 6: Check for Tenderness
After 2 hours, carefully remove the foil (watch for hot steam!). The ribs should be getting tender – the meat should have pulled back from the bones about 1/4 inch. If a knife inserts easily and the meat is starting to become very tender, they’re ready for the next step. If not quite there yet, re-cover and cook another 30 minutes.

Step 7: Apply BBQ Sauce – First Layer
Remove the foil completely. Brush a generous layer of BBQ sauce over both sides of the ribs. Return to the oven uncovered. Increase temperature to 350°F (175°C). Cook for 20 minutes.

Step 8: Second Sauce Layer and Caramelize
Remove ribs and apply another generous layer of BBQ sauce. Return to oven and cook for another 10-15 minutes, until the sauce is sticky, caramelized, and has a beautiful glaze. Watch carefully to prevent burning. For extra caramelization, you can broil for 2-3 minutes at the very end, watching constantly.

Step 9: Rest and Serve
Remove ribs from oven and let rest for 5-10 minutes – this allows juices to redistribute. The ribs should be tender enough that the meat pulls away from the bone easily but doesn’t completely fall off (that’s actually overcooked). Cut between the bones into individual ribs using a sharp knife. Serve with extra BBQ sauce on the side.

Optional Grill Method:
After the 2-hour covered oven phase, transfer ribs to a preheated grill over medium heat (or medium-high direct heat). Brush with sauce and grill 5 minutes per side, adding more sauce and repeating until caramelized, about 15-20 minutes total.