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Mix dry rub ingredients: 2 tbsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried parsley, ¼ tsp ground ginger, ¼ tsp dry mustard, 2 tbsp brown sugar.
Season ribs with kosher salt, black pepper, and the dry rub on both sides.
Wrap the seasoned ribs up like a present, then wrap in aluminum foil with the bone side facing you, ensuring a nice seal.
Place the wrapped ribs onto a half sheet tray or cookie sheet.
Cook in a 325 degree oven for about two and a half hours.
Remove from oven and let the ribs get cold, ideally by placing them straight into the refrigerator.
Open the ribs from the foil.
Heat the ribs back up by applying barbecue sauce and charring them on the grill, or by placing them in a 450 to 500 degree oven to caramelize.
Check on the ribs every couple minutes when caramelizing in the oven.
To cut ribs, stand them up with the bone side facing you to see each bone and trace your knife.