Place the ribs meat-side down. Using a butter knife, gently loosen the thin silver skin membrane from the back of the ribs. Grab it with a paper towel for a better grip and pull it off completely. Removing this helps the seasoning penetrate better and makes the ribs more tender.

Generously season both the meaty side and back of the ribs with your favorite dry rub. Press the seasoning in to ensure it adheres well.

Wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake at 275°F for 2.5 to 3 hours, or until the ribs are fork-tender. Cooking time may vary depending on rib thickness.

Increase the oven temperature to 350°F. Remove the foil and discard any juices. Brush a thin layer of BBQ sauce over the ribs and return them to the oven.

Every 10 minutes, brush on another layer of BBQ sauce and bake, repeating this three times total. This gradual layering builds deep flavor and a sticky, caramelized crust.

For the last step, turn the oven to high broil and let the ribs cook for 1–2 minutes, just until the sauce caramelizes and becomes slightly charred. Watch closely—BBQ sauce can burn quickly.

Let the ribs rest for 5–10 minutes, then slice and enjoy.