Arrange the ribs in a single layer in an ungreased 9 X 13-inch rimmed baking dish.
Mix together the dry rub ingredients, and sprinkle the rub on top of the ribs.
Cover the baking dish tightly with heavy duty foil (or a double layer of regular foil), and bake until the ribs are very tender, about 2 hours.
With a slotted spatula, remove the cooked ribs to a broiler-safe, foil-lined, rimmed baking sheet. Either flip them or place them on their side, so that the fat is exposed to the heating element. The goal is to brown it.
Switch the oven to broil on high ( 500°F) and set an oven rack 6 inches below the heating element (not directly below).
Baste the ribs with the pan juices, then broil them until the fat is browned, 3-4 minutes.
Baste the ribs one more time with the pan juices and serve.
*I highly recommend getting ribs that come from the pork shoulder and not from the loin. The pork shoulder is fatty and juicy. The loin is much leaner and can become quite dry.You can discard the pan juices, 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 broth that I can either reheat and drink or use as a basis for sauces and gravies.