Start by removing the thin membrane from the back of the ribs. This step is important because it allows the flavors to penetrate better and ensures a more tender bite. Pat the ribs dry with paper towels.

In a small bowl, combine the brown sugar, smoked paprika, sweet paprika, cayenne pepper, chili powder, cumin, garlic powder, onion powder, black pepper, salt, and mustard powder. Mix well until everything is evenly blended.

Rub the spice mixture all over the ribs, making sure every inch is coated. Don’t be shy here—the more evenly you coat, the better the crust will form.

Wrap the ribs in foil and let them rest for at least 30 minutes (or up to overnight in the fridge). This helps the flavors soak into the meat.

Preheat your oven to 300°F (150°C). Place the ribs on a baking tray and cook for about 2 hours 30 minutes. The slow cooking is what makes them incredibly tender.

Unwrap the ribs and increase the oven temperature to 425°F (220°C). Brush lightly with the vinegar and honey mixture if using, then cook for another 15 minutes to create a caramelized crust.

Let the ribs rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.