1-First Step: Preheat Oven and Remove MembranePreheat your oven to 275°F (135°C). Locate the thin silver membrane on the underside of the ribs and slide a knife underneath to loosen it. Use a paper towel for grip and peel off the membrane completely this step improves tenderness markedly.

2-Second Step: Prepare Dry RubMix together brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper in a bowl to make a flavorful dry rub. This blend forms the base seasoning that penetrates the ribs during baking.

3-Third Step: Season the RibsPat ribs dry with paper towels, then generously apply the dry rub on all sides, pressing it into the meat. For deeper flavor, wrap and refrigerate the ribs for 2 hours or overnight (optional).

4-Fourth Step: Wrap and BakePlace ribs meaty side down on a rimmed baking sheet or roasting pan. Cover tightly with aluminum foil to trap steam and prevent drying. Bake ribs low and slow for 2½ to 3½ hours until the meat becomes tender and starts pulling away from the bones.

5-Fifth Step: Prepare Barbecue SauceWhile ribs are baking, heat olive oil in a saucepan over medium heat. Sauté diced onions until translucent (5-8 minutes). Add cumin and cook briefly, then stir in ketchup (or preferred thick tomato base), hot chili sauce, brown sugar, apple cider vinegar, salt, and pepper. Simmer for 2 minutes to meld flavors, then remove from heat.

6-Sixth Step: Finish and CaramelizeCarefully unwrap the ribs and brush them generously with prepared barbecue sauce. Increase oven temperature to 400°F (204°C) and bake ribs uncovered for 15 minutes. Finish under a broiler for 3-5 minutes to caramelize the sauce, monitoring closely to avoid burning.

7-Final Step: Rest and ServeRemove ribs from oven and let rest for 10 minutes to allow juices to redistribute. Slice between bones and serve with additional barbecue sauce if desired. Recommended sides include coleslaw, roasted vegetables, baked beans, or fresh green salad.