Preheat the oven to 250°F (120°C). Combine all dry spices in a small bowl and mix until even.

Lay the ribs meat-side up on a sheet of heavy foil. Pierce the back of the rack several times with a knife so flavors penetrate.

Generously rub the dry coating over all sides of the rack; press the rub into the meat so it sticks.

Flip the rack meat-side down and fold the foil over to seal tightly. Transfer the wrapped ribs to a skillet.

Place the skillet in the hot oven and bake for about 2 hours, until the meat feels tender.

After 2 hours, take the ribs out and let them rest, still wrapped, for 15 minutes. Increase the oven to 350°F (175°C).

Open the foil and carefully drain any accumulated juices or fat and discard them. Brush barbecue sauce generously all over the rack.

Place the rack meat-side up on a wire rack on a baking sheet and return to the oven. Bake uncovered for 10 minutes.

Remove and brush more sauce on the meat side, repeating the brushing and baking four more times for about 50 minutes total.

Slice between the bones into individual ribs and serve with extra sauce.