Preheat your oven to 275°F (135°C). Remove the membrane from the back of the ribs by sliding a knife under the edge and peeling it off with a paper towel for grip. Trim any excess fat and pat the ribs dry with paper towels.

In a small bowl, mix salt, black pepper, garlic powder, onion powder, smoked paprika, brown sugar, and cayenne pepper. Rub the seasoning generously over both sides of the ribs, pressing it into the meat for maximum flavor. Let the ribs sit for at least 30 minutes, or refrigerate overnight for deeper seasoning.

Wrap the seasoned ribs tightly in foil to trap moisture and place them on a baking sheet. If using the optional moisture ingredients, mix apple cider vinegar, beef broth, and Worcestershire sauce, then lightly brush it over the ribs before sealing the foil. Bake for 3 hours, keeping the foil sealed to ensure tenderness.

Carefully remove the ribs from the oven and unwrap the foil. Brush the top of the ribs with BBQ sauce for a rich, caramelized glaze. Set your oven to broil on high and place the ribs back in for 3-5 minutes, watching closely to prevent burning.

Let the ribs rest for 10 minutes before slicing between the bones. Serve with classic BBQ sides like cornbread, coleslaw, or roasted vegetables for a complete meal.