Preheat oven to 275°F. Line a rimmed baking sheet or roasting pan with foil.
If needed, remove the thin membrane from the back of the ribs. Pat the ribs dry and season generously on both sides with salt and black pepper.
Place the ribs meat-side down on the prepared pan and wrap tightly with foil, sealing the edges well to trap in moisture. Bake for 2½–3 hours, or until the ribs are very tender and a knife slides easily between the bones. Low-and-slow baking is the key to tender ribs.
Meanwhile, make the sauce. Heat olive oil in a small saucepan over medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the cumin and cook for 30 seconds. Add ketchup, hot sauce, brown sugar, apple cider vinegar, and a pinch of salt and pepper. Simmer for 2–3 minutes until slightly thickened.
Remove the ribs from the oven and carefully unwrap the foil. Brush both sides generously with the BBQ sauce.
Turn the oven to Broil and place the ribs on the upper rack. Broil for 3–5 minutes, until the sauce is bubbling and lightly caramelized, watching closely to prevent burning.
Let the ribs rest for 5 minutes before slicing and serving. Enjoy!
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