Preheat your oven to 300°F (150°C). Prepare a rimmed baking tray by covering it with foil, and set a wire rack over the foil to elevate the ribs for even roasting.

Place the ribs with the bone side facing up. Using a sharp knife, carefully slide under the silver skin membrane and lift it. Grip the loosened edge with a paper towel and peel it away to ensure a more tender result.

Drizzle the olive oil evenly across both sides of the ribs. In a small mixing bowl, combine the paprika, chili powder, garlic granules, onion powder, cayenne, salt, black pepper, and brown sugar. Rub this dry mixture thoroughly over the entire surface of the ribs, pressing to adhere.

Wrap the seasoned ribs securely in aluminum foil and lay them onto the prepared rack. Bake in the center of the oven for 2 hours, until the meat becomes fork-tender.

While the ribs bake, combine the barbecue sauce, honey, cider vinegar, Worcestershire, mustard, and liquid smoke (if using) in a small saucepan. Bring to a gentle simmer over medium-low heat, whisking occasionally. Cook for 5 to 7 minutes until the sauce thickens slightly and becomes glossy.

Once the ribs are done baking, remove them from the oven and carefully open the foil. Brush the surface generously with the warm sauce. Return the ribs to the oven and place under the broiler for 3 to 5 minutes, or until the glaze begins to bubble and develop a sticky, caramelized finish.

Allow the ribs to rest for 5 to 10 minutes. Slice between the bones and serve hot, accompanied by any remaining sauce on the side.