Preheat your oven to 300°F. Pat the pork ribs dry with paper towels and arrange them in a large baking dish (9x13 inch or similar). Scatter the sliced onion rings over and around the ribs—they'll create a flavorful bed and help prevent sticking. In a bowl, whisk together the BBQ sauce, orange juice, orange zest, and smoked paprika until well combined. I like to add the paprika to the liquid mixture rather than dusting it on the ribs because it distributes the smoky flavor evenly throughout the braise.

Pour the BBQ-orange juice mixture from Step 1 evenly over the ribs and onions. Cover the baking dish tightly with aluminum foil and place it in the preheated 300°F oven. Let the ribs braise undisturbed for 3 hours—the low heat and steam will tenderize the meat and allow the flavors to penetrate deeply. The ribs are done when the meat pulls back from the bones and is fork-tender.

Carefully remove the foil from the baking dish (watch out for the steam). Increase the oven temperature to 350°F and return the ribs to the oven uncovered. Bake for 1 hour total, but halfway through (at 30 minutes), flip the ribs over so they cook evenly and develop a caramelized, sticky coating on both sides. The sauce will reduce and concentrate, creating a beautiful glaze.

Remove the ribs from the oven and let them rest for 15 minutes before serving—this allows the juices to redistribute, keeping the meat moist and tender. While resting, carefully pour the pan sauce into a fat separator or small bowl and let it sit for a minute so the fat rises to the top. Skim off as much fat as you can, then pour the defatted sauce into a serving bowl. I find using a fat separator takes just 30 seconds and makes a noticeable difference in the final dish's richness.

Transfer the rested ribs to a serving platter, drizzle with the defatted sauce, and serve alongside the caramelized onions from the pan. Spoon any remaining sauce over the ribs at the table for extra flavor and moisture.