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Preheat the oven to 325°F. Arrange the ribs in a single layer in an ungreased 9 X 13-inch rimmed baking dish.
Mix the dry rub ingredients and sprinkle the rub on top of the ribs.
Cover the baking dish tightly with heavy-duty foil (or a double layer of regular foil), and bake until the ribs are very tender, for about 2 hours.
With a slotted spatula, remove the cooked ribs to a broiler-safe, foil-lined, rimmed baking sheet. Flip or place them on their side to expose the fat to the broiler element. The goal is to brown the fat.
Switch the oven to broil on high (500°F) and set an oven rack 6 inches below the broiler element (not directly below). Baste the ribs with the pan juices, then broil them until the fat is browned, 3-4 minutes.
Baste the ribs one more time with the pan juices and serve.