Heat oven to 300° F.

In a small bowl mix together the salt, garlic powder, onion powder, pepper, chili powder, paprika and cayenne until combined.

If the ribs still have the thin clear membrane covering the back of the rack, you will need to remove it. Using a paring knife, start at one end of the ribs and carefully slide it under the membrane, until you have separated enough of the membrane to hold onto. Use a paper towel to hold your grip on the membrane. Using a spoon or paring knife, slowly pull back on the membrane until it separates from the rack.

Rub the seasoning all over the ribs on both sides. Place the ribs, meat-side up, onto a rimmed baking sheet. If necessary, trim a few ribs off the rack and arrange them all to fit on the baking sheet.

Cover the baking sheet tightly with aluminum foil, and bake until very tender, about 2 1/2-3 hours. The meat should be practically falling off the bone.

While the ribs are in the oven, make the barbecue sauce.

Remove the ribs from the oven. Remove the foil and generously brush both sides of the cooked ribs with barbecue sauce.

Arrange a rack in the upper ⅓ of the oven. Turn the broiler to high. Broil the ribs for 2-4 minutes, just until the barbecue sauce begins to caramelize. Watch them carefully, so that they don’t burn.

Remove from the oven, lay the foil over the ribs and let them rest for 10 minutes before digging in!