Prepare the Ribs:

• Remove the membrane from the back of the ribs by gently pulling it off with a paper towel for a better, more tender bite.
• Rub the ribs with olive oil, then season them generously with salt, pepper, smoked paprika, garlic powder, onion powder, cumin, chili powder, and brown sugar (if using). Let them sit for about 10 minutes to absorb the flavors.

Prepare the BBQ Sauce:

• In a medium saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, lemon juice, smoked paprika, cayenne pepper (if using), salt, and pepper.
• Bring to a simmer over medium heat, stirring occasionally. Allow the sauce to cook for about 10-15 minutes until it thickens and the flavors meld together. Taste and adjust the seasoning as needed (add more sugar for sweetness or vinegar for tang).
• Once done, remove from heat and set aside.

Grill or Oven Method:

Grill Method (Indirect Heat):

• Preheat the grill to medium heat, around 300°F (150°C).
• Place the ribs on the grill away from direct heat (indirect heat) and cover. Grill the ribs for about 1.5 to 2 hours, turning them occasionally to ensure they cook evenly.
• During the last 30 minutes, baste the ribs with BBQ sauce and cook until the ribs are tender and the sauce has caramelized. Keep an eye on them to avoid burning.

Oven Method:

• Preheat your oven to 300°F (150°C).
• Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs with another piece of foil to lock in moisture.
• Bake in the oven for about 2 hours until the ribs are tender. Remove the top layer of foil and brush the ribs with BBQ sauce. Return to the oven for another 15-20 minutes, or until the sauce is bubbly and caramelized.

Resting Time:

• After cooking, let the ribs rest for 10-15 minutes before slicing. This will allow the juices to redistribute, ensuring the ribs stay moist and tender.