Preheat your oven to 150°C (300°F). Remove the silver skin from the back of the ribs with a paper towel for a good grip, then generously season all over with salt and pepper. Let sit at room temperature for about 30 minutes to relax the meat.
Place the ribs in a large roasting pan or baking dish, meat side up. Cover tightly with aluminum foil to lock in moisture. Transfer to the oven and slow-cook for about 2.5 to 3 hours until the meat is tender and starts pulling back from the bones.
While the ribs cook, prepare the glaze. In a bowl, combine barbecue sauce with brown sugar, minced garlic, apple cider vinegar, and a dash of liquid smoke. Mix until the sugar dissolves and the sauce is smooth.
Once the ribs are tender, carefully remove the foil and discard it. Use a basting brush to generously coat the ribs with the prepared glaze, covering all sides evenly. Turn on your oven's broiler and position the rack about 15 cm (6 inches) from the heat source.
Broil the ribs for about 3–5 minutes, keeping a close eye. The glaze should bubble, darken, and develop a shiny, tacky crust. If it starts to burn, quickly move the ribs to a cooler part of the oven or lower the broiler temperature.
Remove the ribs from the oven and brush on another layer of glaze for extra gloss and stickiness. Return to the broiler for another 2 minutes, watching carefully until the crust is deeply caramelized and crackling slightly.
Once the glaze is glossy, deep amber, and slightly crackly, remove the ribs from the oven. Let them rest for about 5 minutes to allow the juices to settle and the glaze to firm up.
Slice the ribs between the bones with a sharp knife, revealing the tender, juicy meat and the sticky, caramelized crust. Serve immediately with extra sauce on the side for dipping or drizzling.
