Preheat your oven to 250°F and line a large baking sheet with foil for easy cleanup. While the oven heats, prepare your ribs by flipping them over and using a paper towel to grip and pull off the thin membrane from the back of each rack—this helps the seasoning penetrate better and makes for more tender ribs. Pat the ribs dry with paper towels, which helps the rub adhere better. In a small bowl, combine the paprika, brown sugar, salt, black pepper, garlic powder, and dry mustard, mixing thoroughly to break up any clumps in the brown sugar.

Generously apply the dry rub mixture from Step 1 to both sides of the ribs, pressing it in gently so it adheres well—I like to use about half the rub on each side to ensure even coverage. Place the seasoned ribs meat-side up on your prepared foil-lined baking sheet, then wrap them tightly in foil, sealing all edges well to trap moisture and create a steaming environment. This low-temperature, moisture-rich cooking method will break down the collagen and connective tissue, resulting in fall-off-the-bone tenderness.

Place the foil-wrapped ribs in the preheated 250°F oven and bake for 2 hours without opening the oven door. This steady, low heat gently renders the fat and tenderizes the meat through moist heat cooking. The ribs are ready when the meat pulls back slightly from the bones and shows good color.

About 15 minutes before the ribs are done, increase your oven temperature to 350°F to allow it to preheat. While waiting, whisk together the BBQ sauce and honey in a small bowl until smooth and well combined. The honey adds sweetness and helps create a caramelized, glossy finish when the ribs finish cooking at the higher temperature.

Carefully open the foil wrapper on your ribs (watch out for steam!), then brush or spread the honey-BBQ mixture from Step 4 evenly over the meat side of the ribs. Return them to the 350°F oven, uncovered, and bake for 10 minutes until the glaze becomes sticky, caramelized, and slightly darkened at the edges. I prefer to watch them during this final phase—if the glaze starts looking too dark, you can pull them out a minute early.

Remove the ribs from the oven and let them rest for 5 minutes before cutting. This brief rest allows the meat fibers to relax and reabsorb some of the juices. Cut between the bones to separate individual ribs, transfer to a serving platter, and enjoy while they're still warm.