Instructions

1. 1

   Preheat the oven to 300°F (150°C). Line a large baking sheet or roasting pan with foil for easier cleanup.

2. 2

   Remove the membrane from the back of the ribs if it is still attached. Slide a butter knife under one edge, grip it with a paper towel, and pull. The membrane should peel away in one piece or large sections.

3. 3

   In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and chili powder until evenly combined.

4. 4

   Pat the ribs dry with paper towels. Rub the seasoning mixture over both sides, pressing it into the meat so the surface is fully coated.

5. 5

   Place the ribs meat-side down on the foil-lined pan. Cover tightly with another layer of foil. The sealed foil packet helps trap moisture while the ribs slowly cook.

6. 6

   Bake for 2 1/2 to 3 hours. When ready, the meat should have noticeably pulled back from the ends of the bones, and a toothpick should slide into the thickest part with very little resistance.

7. 7

   Carefully remove the top foil. Turn the ribs meat-side up and brush a generous layer of barbecue sauce over the surface.

8. 8

   Increase the oven temperature to 425°F (220°C). Return the ribs to the oven uncovered for 10 to 15 minutes, until the sauce looks glossy and begins bubbling around the edges.

9. 9

   For extra caramelization, broil for 2 to 4 minutes. Watch closely. The sauce should darken slightly without burning.

10. 10

    Let the ribs rest for 5 to 10 minutes before slicing. The glaze will set, and the meat will stay juicier when cut.