First things first, preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). This lower temperature allows the ribs to cook slowly, making them incredibly tender.

After washing and drying the ribs, remove the silver skin from the back. This step is crucial; it prevents the ribs from being tough. Use a paper towel to get a good grip on it. Once that’s done, cut the ribs into manageable sections if your racks are too long.

In a bowl, combine the kosher salt, smoked paprika, onion powder, ground cumin, black pepper, garlic powder, brown sugar, and smoked chili powder. Mix well to combine.

Generously coat the ribs with the spice rub. Don’t hold back! This will form a delicious crust when cooked. Make sure to rub it on both sides.

In a large baking dish, layer the bottom with sliced onions and garlic. This not only adds flavor but also serves as a bed for the ribs.

Place the ribs on top of your onion and garlic bed. If there’s any leftover spice rub, sprinkle it over the top for extra flavor.

Cover the dish tightly with aluminum foil to trap the moisture. Bake in your preheated oven for 2.5 to 3 hours. The slow cooking is what helps break down the tough collagen, resulting in fall-off-the-bone tenderness.

While the ribs are cooking, let’s whip up that BBQ sauce. In a bowl, combine the ketchup, chili sauce, and classic barbecue sauce. Stir well until fully blended.

Once the ribs are tender, remove the foil and brush on a generous layer of the barbecue sauce. Switch your oven to broil and cook for an additional 5-10 minutes until the sauce caramelizes and bubbles. Keep an eye on it to avoid burning!

Remove the ribs from the oven and let them rest for about 10 minutes. This allows the juices to redistribute. Slice between the bones, serve with extra sauce, and enjoy every sinful bite!