1-Preheat the oven and prepare the ribs: Preheat oven to 275°F, pat ribs dry, and remove the membrane.

2-Make and apply the dry rub: Mix olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne; rub generously over both sides of the ribs.

3-Rest the seasoned ribs: Let ribs rest at room temperature for 30 minutes, or wrap and refrigerate overnight.

4-Wrap the ribs in foil: Place ribs meat‑side up on heavy‑duty foil, optionally add 2 tbsp apple juice or beer; seal foil into a tight packet.

5-First bake at low temperature: Place foil packet on a rimmed baking sheet; bake baby back ribs 2½–3 hours (spare ribs 3–4 hours) at 275°F until meat shrinks from bones and internal temp reaches 195°F–205°F.

6-Make the BBQ sauce: While ribs bake, simmer BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard for 15–20 minutes until thickened.

7-Drain and increase oven temperature: Carefully open foil, drain liquid, transfer ribs to a clean baking sheet; raise oven to 425°F or switch to broiler.

8-Sauce and second bake: Generously brush sauce on both sides; bake uncovered 30–45 minutes, adding another layer of sauce halfway, until caramelized and sticky.

9-Rest before slicing: Let ribs rest for 10–15 minutes to allow juices to redistribute.

10-Slice and serve: Slice between bones with a sharp knife, brush on a final coat of warm sauce if desired, and serve.