1-First, preheat your oven to 300°F and prepare the 4 to 5 pounds of St. Louis-style pork spare ribs by removing the membrane if present. This step ensures tenderness and allows flavors to penetrate. Season the ribs with 2 teaspoons of kosher salt and any optional spices like garlic powder or paprika.

2-Next, cut the ribs into individual pieces by slicing between the bones for even cooking. Coat them with about 1 cup of barbecue sauce and arrange in a single layer, meaty side up, on a rimmed half sheet pan. Tightly cover with heavy-duty foil and bake for 1 hour and 45 minutes to lock in moisture and develop that fall-off-the-bone texture.

3-After the initial baking, remove the foil and baste the ribs with approximately 1/3 cup of the remaining barbecue sauce. Increase the oven temperature to 350°F and bake uncovered for 30 minutes to start caramelizing the sauce. For the final touch, baste once more with the rest of the barbecue sauce and bake for an additional 20 to 30 minutes until a glossy glaze forms without making the ribs soggy.