Cut the ribs in half crosswise, and arrange them in a single layer in an ungreased 9 X 13-inch baking dish.
Mix together the dry rub ingredients, and sprinkle the rub on top of the ribs.
Cover tightly with heavy duty foil (or a double layer of regular foil), and bake until very tender, about 2 hours.
With a slotted spatula, remove the cooked ribs to a broiler-safe pan. Switch the oven to broil.
You can throw out the cooking liquids, but I like to strain them into a glass jar and refrigerate until the fat separates. I then remove the layer of fat, and I have a rich, tasty, mineral-rich broth that I can either warm up and drink, or use as a basis for sauces and gravies.
Broil the ribs in the middle of the oven until the fat is browned and crisp, about 5 minutes. Allow to rest 5 minutes before serving.