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Preheat your oven to 275°F (135°C). Set aside a large roasting pan or rimmed baking sheet and aluminum foil.
Season the ribs: If your ribs still have a thin membrane on the back, remove it. Generously season both sides of the ribs with salt and pepper. If using a spice rub, apply it evenly.
Wrap with foil: Place the ribs, meatiest-side down, in your roasting pan. Cover the pan or baking sheet tightly with aluminum foil.
Bake the ribs: Bake for 2 ½ to 3 ½ hours or until the meat easily falls from the bones.
Make BBQ Sauce: While the ribs are baking, heat the olive oil in a saucepan over medium heat, then add the onions and cook until they’re soft and translucent.
Stir in the cumin and cook for another 30 seconds. Next, add the ketchup, hot chili sauce or sriracha, brown sugar, and apple cider vinegar. Stir everything to combine, season with salt, and cook for 2 minutes.
Brush the sauce onto the ribs: Remove the ribs from the oven, discard the aluminum foil, and generously brush both sides with barbecue sauce.
Broil the ribs: Move an oven rack near the top of the oven and turn your broiler to high. Broil the ribs until the BBQ sauce begins to caramelize, about 3 to 4 minutes.