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Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
Stir vinegar and Dijon mustard together in a small bowl.
Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about ¼ inch deep.
Brush about ½ of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
Cook in the center of the preheated oven for 1 ½ hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 ½ hours more.
Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.