Preheat your oven to 275°F (135°C).

Remove the membrane from the back of the ribs. Slide a knife under the membrane at one end and use a paper towel to grip and pull it off. Pat the ribs dry with paper towels.

In a small bowl, mix together all the dry rub ingredients. Rub the olive oil over both sides of the ribs, then generously sprinkle the dry rub over both sides, pressing it into the meat.

Place each rack of ribs on a large piece of aluminum foil, meat side up. Wrap them tightly to ensure they are completely sealed, then place the wrapped ribs on a baking sheet.

Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bones.

Remove the ribs from the oven and carefully unwrap them. Increase the oven temperature to 450°F (230°C).

Brush the ribs generously with barbecue sauce on both sides, then place them back on the baking sheet, uncovered.

Return the ribs to the oven and bake for an additional 10-15 minutes until the barbecue sauce is caramelized and bubbly. Watch closely to prevent burning.

Remove the ribs from the oven and let them rest for a few minutes before cutting into individual ribs. Serve with additional barbecue sauce on the side if desired.