Preheat the oven to 300°F (150°C). Yes, it’s a low-and-slow situation, which is how you coax tenderness without a grill.

Pat the ribs dry, then rub with olive oil. This helps the seasonings stick and the surface brown nicely.

Mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper in a small bowl. Sprinkle evenly over both sides of the ribs.

Wrap each rack tightly in aluminum foil. This traps moisture and makes the meat wonderfully tender.

Bake for 2.5 to 3 hours until ribs are fork-tender. Check around the 2.5-hour mark; you want them easy to pull apart but not falling apart in your hands.

Carefully remove from foil, and brush with barbecue sauce mixed with apple cider vinegar. Return to the oven uncovered for 15–20 minutes to glaze and caramelize. If you like extra stickiness, broil for 2–3 minutes at the end, watching like a hawk.

Let rest for 5–10 minutes, then slice between the bones and serve. The rest lets the juices redistribute—your patience pays off.