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Pre-heat the oven to 275° F.
Rinse and pat the ribs dry with a paper towel. Remove the silver skin membrane from the underside.
Coat the ribs with the dry rub. It's not necessary, but if you have time, cover and let sit in the refrigerator for 2 hours or overnight to enhance flavor.
Wrap the ribs in foil on a baking sheet, sealing the edges tightly to create a packet.
Cook in the oven for 2 hours. You’ll know it’s ready when the meat pulls back from the bone and becomes fork tender. Continue cooking until the bone gives easily when pulled (up to 4 hours for larger rack of ribs).
Peel back the foil and discard any juices. Baste the ribs with BBQ sauce.
As an extra step, you can grill or broil the ribs to slightly char the top. To grill, heat the grill. When hot, put the ribs directly over the flames and grill for 3-4 minutes, until the sauce is bubbling. Be careful when transferring to and from the grill, as the meat is very tender and can fall apart easily.To broil, set the oven to broil. When hot, place the baking tray under the broiler for 3-5 minutes. Repeat with an additional layer of bbq sauce, if desired.