Adjust the oven rack to the middle position. Preheat the oven to 300°F. Line a rimmed baking sheet with aluminum foil.
In a medium bowl, stir together the ingredients for the dry rub. Set aside.
Prepare the ribs by removing the shiny, thin membrane (or silverskin) that covers most of the backside of the ribs. To do so, use a knife or fingernail to pry up a corner of the thin membrane from one edge of the ribs. Grab that with a paper towel (for grip) and slowly pull it up. Once a good portion of the membrane is free, you should be able to pull the rest off in one quick motion.
Pat the ribs dry and rub the bbq dry rub onto both sides of the ribs (store any extra dry rub in an airtight container in the pantry for up to 6 months). Let the ribs sit at room temperature for 30 minutes (or you can do this step up to 24 hours in advance, just keep the ribs covered in the refrigerator).
Place the ribs on the baking sheet. Cover tightly with foil. Transfer to the oven and roast until the ribs are done, and a knife slides easily into the thickest part of the meat, about 2 hours.
Remove from the oven. Turn the oven to broil. Brush both sides of the ribs with barbecue sauce and broil until the sauce starts to bubble and caramelize, about 3-5 minutes. Alternatively, you can transfer the ribs to the grill for 3-5 minutes per side to achieve the same caramelized exterior.
Let the ribs rest for about 10 minutes. Cut between the bones to separate the individual ribs. Serve with extra barbecue sauce for dipping.