Preheat the oven to 275°
Remove the silver skin. Flip the ribs over and try to find one end of the rack where you can get ahold of the membrane to pull it off. It helps to use a paper towel to get a grip on the skin. If that doesn’t work, use a butter knife to get under the skin, then pull it off.
Rinse the ribs, salt and pepper both sides of the ribs, cut the rack in half, and place in a roasting pan that's sprayed with cooking oil, cover with foil.
Place it in the oven for 3 to 4 hours.
Make the sauce while the ribs are cooking.
Add 2 tablespoons of olive oil to a small pot.
Add the diced onions for 4 minutes, then stir.
Now add ketchup, brown sugar, apple cider vinegar, paprika, Worcestershire sauce, sriracha, salt and pepper. Stir for a few minutes, then turn off the heat. It’s done.
Generously slather the barbecue sauce on the ribs after you've removed the foil, and it’s good to go. Alternatively, you can put let the ribs broil for a few minutes without the foil to caramelize the sauce.
Enjoy!