1-Preheat the oven: Preheat to 275°F.

2-Prepare the ribs: Pat ribs dry, flip bone‑side up, and remove the thin membrane with a butter knife and paper towel.

3-Season the ribs: Mix olive oil with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne; rub all over both sides.

4-Rest the ribs (optional): Let seasoned ribs rest at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.

5-Wrap in foil: Place ribs on heavy‑duty foil on a rimmed baking sheet, wrap tightly, and double‑wrap to seal in steam.

6-First bake: Bake the foil packet at 275°F for 3 hours (up to 3.5 hours for spare ribs) until fork‑tender but not falling apart.

7-Make the BBQ sauce: Simmer BBQ sauce, apple cider vinegar, brown sugar, Worcestershire, and Dijon for 15–20 minutes until slightly thickened.

8-Remove and drain: Carefully open foil, drain liquid, then brush both sides of ribs generously with the thickened sauce.

9-Second bake: Bake uncovered for 30–45 minutes, applying another layer of sauce halfway, until caramelized and sticky.

10-Rest and slice: Rest ribs tented with foil for 10–15 minutes, then slice between bones with the bone side up.