Preheat your oven to 250°F. Line a rimmed baking sheet with parchment or foil (for easy cleanup).
In a small jar or bowl, whisk together the apple cider vinegar and hot sauce. Set aside.
If you wish, remove the thin membrane from the bone side of the ribs. Use a blunt knife, sliding it gently between the membrane and the bones. Work the knife around to loosen the membrane, then use a paper towel to grab it and pull it away from the bones.
Place the ribs on the prepared baking sheet, bone side down. (Use two baking sheets if they don't fit in one). Spray the tops of the ribs with olive oil and sprinkle them with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder.
Bake the ribs, uncovered, for 1 hour.
Remix the apple cider vinegar marinade, then pour it into three small bowls, dividing it evenly. Baste the tops of the ribs with ⅓ of the marinade.
Return the ribs to the oven and bake them for three more hours, uncovered, basting the top with ⅓ of the marinade every hour. Rinse the basting brush after each basting with hot, soapy water, then dry it.
After 4 hours of baking, the ribs should be nicely browned and very tender. At this point, you can serve them. But to make them even better, reduce the oven to 200°F and keep them in the oven for one more hour. This will ensure extra tender ribs with a crispy, caramelized exterior.
Remove the ribs from the oven, cut them into six portions, and serve.
Video
Notes
If the slab of ribs you purchase is separated into individual ribs, as shown in the video, they will cook more quickly, so you can bake them for a total of just four hours instead of five.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power. Like many slow-cooked meats, the leftovers are excellent - almost as good as the freshly prepared dish.