Preheat oven to 275°F (135°C). Pat ribs dry with paper towels. If the membrane on the bone side remains, slide a knife under it at one end and peel it off, using a paper towel for grip.

Make dry rub

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Stir until evenly mixed.

Generously season both sides of the ribs with the dry rub, pressing it into the meat. Place ribs bone-side down on a large sheet of aluminum foil or in a shallow roasting pan.

Basting Sauce / Glaze

Prepare glaze

In a bowl, whisk together barbecue sauce, apple cider vinegar, honey, Worcestershire sauce and optional hot sauce until smooth. Reserve about 1/3 cup of the sauce for serving if desired.

Moisture & Finish

Wrap and bake (low and slow)

If using foil: place a cup of water or apple juice in the bottom of the roasting pan to create steam, then tightly wrap the ribs in foil (sealing edges). If using an uncovered pan, add the liquid around the ribs and cover tightly with foil. Bake in the preheated oven for 2 to 2 1/2 hours, until the meat is tender and has pulled back from the ends of the bones by about 1/4 to 1/2 inch.

Finish under broiler or on grill

Remove ribs from oven and carefully open the foil (watch for steam). Brush a generous layer of the prepared glaze over the top of the ribs. If you have a broiler: place ribs on a baking sheet and broil 4–6 inches from heat for 3–5 minutes until the glaze is bubbly and caramelized, watching constantly to avoid burning. Alternatively, finish on a medium-high preheated grill for 3–5 minutes per side, glazing once more midway. If desired, melt the butter into the remaining glaze and brush for a glossy finish.

Let the ribs rest for 5–10 minutes after finishing. Slice between the bones into individual portions. Serve with reserved sauce on the side.