Create the snag: Combine the salt, paprika, cumin, garlic powder, chilli powder, and brown sugar in a small bowl. Once a crumbly mixture formed, add the oil and continue mixing. The ribs should be covered with the spice mixture and left to rest for one to two hours at room temperature or even overnight in the refrigerator. Bring the ribs to room temperature before cooking if you plan to refrigerate them.

Set the oven to 250°F and reposition the oven rack to the centre. Ribs are laid out in a single layer on an aluminium foil-lined baking pan. In order to create a packet containing the ribs, place another piece of foil on top and crimp the foil sheets together. After three hours of baking, check the ribs: the thickest section of the ribs should be 203°F internally and be fall-off-the-bone tender. Bake them for an additional 30 to 60 minutes if they are not done.

Remove the ribs from the oven after they are tender, and then turn on the broiler. Return the ribs to the oven and broil for 5 minutes or until the outside is crispy. Apply barbeque sauce to the ribs with a pastry brush.