Preheat your oven to 300°F (150°C). This low temperature will help to tenderize the ribs during the long cooking process.

Remove the membrane from the back of the ribs. This step is crucial as it allows the flavors to penetrate the meat better. Use a paper towel to grip the membrane and pull it off.

Rub the ribs with olive oil, then season generously with salt and black pepper. This will enhance the natural flavors of the meat.

Place the ribs on a baking sheet lined with aluminum foil, meat side up. The foil will help to keep the moisture in during cooking.

In a mixing bowl, combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper. Whisk until smooth and well combined.

Taste the sauce and adjust the sweetness or heat according to your preference. Set aside about 1/2 cup of the sauce for basting later.

Cover the ribs tightly with another piece of aluminum foil. This will create a steaming effect, keeping the ribs moist.

Bake in the preheated oven for 2.5 hours. This slow cooking method will break down the connective tissues, resulting in tender meat.

After 2.5 hours, remove the ribs from the oven and carefully take off the top layer of foil. Be cautious of the steam!

Brush the exposed side of the ribs with the reserved barbecue sauce. Return the ribs to the oven, uncovered, and bake for an additional 30 minutes. This will caramelize the sauce and create a delicious glaze.

Once done, remove the ribs from the oven and let them rest for 10 minutes. This allows the juices to redistribute within the meat.

Cut the ribs between the bones and serve with the remaining barbecue sauce on the side for dipping.