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Pre-heat oven to 275F.
In a small bowl whisk together the brown sugar, cumin, smoked paprika, garlic powder, coriander and salt.
Lay out 2 large pieces of aluminum foil, fastened together by folding the seams, across a rimmed baking sheet. You’ll do this twice for 2 racks, 2 baking trays.
Place the foil going diagonally, since this is probably the only way the ribs will fit on the baking sheet. Be sure to remove membrane from inside of ribs. Place each rack on each piece of foil, rub the dry rub on ribs, both sides.
Seal up the foil and either let dry brine several hours/overnight, or go straight into the oven at 275F for 3 hours, rotating each rack (from top to bottom portion of your oven mid-way through).
Prepare the BBQ sauce while the ribs bake.
To make the sauce: Place everything (from ketchup to garlic on ingredients list) in a pot and whisk until combined. Simmer for 5 minutes to allow flavors to meld. Remove from heat and let cool then refrigerate until ready to serve. Reheat before serving.
After roasting, grill ribs for 3-5 minutes on each side for desired charring. Brush ribs with BBQ sauce on both sides. Cut into single ribs. Place on platter. Brush with more sauce as needed. Garnish with sesame seeds and green onions, sliced on the diagonal. Enjoy!