1-First, preheat the oven to 300°F (150°C) to set the stage for even cooking. Remove the ribs from their packaging, pat them dry if needed, and season them generously with kosher salt on the meaty side; you can also add black pepper or a spice rub with garlic powder, onion powder, paprika, or chili powder for extra flavor. Separate the racks into individual ribs by cutting between the bones to make them easier to handle and coat evenly.

2-Next, place the ribs in a single layer on a rimmed half sheet pan, meaty side up, and drizzle about 1 cup (which is about two-thirds of the sauce) of barbecue sauce over them, tossing to coat everything thoroughly. Cover the pan tightly with heavy-duty foil, sealing the edges well to lock in moisture and tenderness. Bake them covered at 300°F (150°C) for 1 hour and 45 minutes to start the slow-cooking process.

3-After that, remove the foil and baste the ribs with half of the remaining sauce, about 1/3 cup, then increase the oven temperature to 350°F (175°C). Bake uncovered for 30 minutes until the edges begin to caramelize, watching closely to develop that perfect glaze. Finally, baste with the rest of the barbecue sauce and bake for another 20 to 30 minutes until the sauce turns sticky and fully caramelized, giving you ribs that are irresistibly tasty.