Begin by removing the silver skin from the back of the ribs. This is the thin membrane that can make your ribs tough. If you’re unsure how to do this, slide a knife under the membrane, gently lift it, and pull it off using a paper towel for grip.

In a bowl, mix together olive oil, brown sugar, paprika, garlic powder, onion powder, cayenne pepper (if using), black pepper, and salt. You want a nice paste that will adhere well to the ribs.

Rub the spice mixture generously over both sides of the ribs. Let the ribs rest for at least 30 minutes to absorb the flavors.

Preheat your grill or oven to a low temperature (around 275°F). If using a grill, set it up for indirect cooking.

Place the ribs on the grill or on a baking sheet in the oven. Cook slowly for 2 to 3 hours until tender.

Brush your favorite BBQ sauce over the ribs during the last 30 minutes of cooking. If using a grill, finish them over direct heat for a minute or two to caramelize the sauce.

Once cooked, take the ribs off the heat, let them rest for about 10 minutes, slice between the bones, and serve them with extra BBQ sauce on the side.