Rinse and dry the ribs with paper towels. Remove the membrane from the back side by sliding a butter knife under the membrane about 3 bones in, and using a paper towel to peel it back.
Evenly season both sides with Kosher salt (see note) and dry rub.
Wrap and tightly seal the rib racks in aluminum foil and place on a baking sheet.
Bake the Ribs
Place in the oven on the middle rack and bake for 2 hours. Check the tenderness of the ribs, and continue to bake if they need more time.
Remove from the oven and remove from the foil but leave on the baking sheet. Rest on the counter for 10 to 15 minutes.
To Finish
Turn the oven to broil.
Baste BBQ sauce generously on both sides of the ribs.
Place the ribs under the broiler for 2 to 5 minutes to caramelize the sauce a little and add some color. Watch carefully so they don't burn.
As soon as the ribs are out of the oven, brush on a little more BBQ sauce while they are piping hot.
Rest for 10 minutes before slicing and serving. Enjoy!
Notes
This recipe can be scaled up for multiple racks of ribs. It is best to wrap them separately.
Either baby back or St. Louis-style spare ribs can be used. Spare ribs are slightly larger and can take 30 minutes to 1 hour longer to cook.
Season the ribs a few hours before baking if possible to allow the salt to fully penetrate.
Use 1/2 teaspoon of Diamond kosher salt per pound of ribs.
Dry rub: If your rub already has salt, then skip adding additional salt.