Preheat your oven to 300°F (150°C). This low temperature will help break down the connective tissue in the ribs, making them tender.

Remove the membrane from the back of the ribs. This thin layer can prevent seasonings from penetrating the meat and can become tough when cooked. Use a paper towel for a better grip.

Rub the ribs with olive oil to help the dry rub adhere better.

In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well until evenly combined.

Generously apply the dry rub to both sides of the ribs, pressing it into the meat. This will create a flavorful crust as the ribs cook.

Place the ribs on a baking sheet lined with aluminum foil, meat side up. Cover the ribs tightly with another piece of foil to create a steamy environment, which helps keep them moist.

Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat starts to pull away from the bones. Use a meat thermometer to ensure the internal temperature reaches at least 190°F (88°C) for optimal tenderness.

Remove the ribs from the oven and carefully peel back the top layer of foil. Brush the barbecue sauce generously over the ribs.

Return the ribs to the oven, uncovered, and bake for an additional 30 minutes. This allows the sauce to caramelize and form a sticky glaze.

Once done, remove the ribs from the oven and let them rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring moist ribs.