Preheat your oven to 275°F (135°C). Remove the membrane from the back of each rib rack, if present, by sliding a knife under it and pulling it off with a paper towel.

Generously sprinkle about 2 tablespoons of BBQ rub over all sides of each rib rack, ensuring an even coating. Rub the seasoning into the meat.

Place each seasoned rib rack on a large piece of aluminum foil. You can add 1 tablespoon of apple cider vinegar, and if desired, 1 teaspoon of liquid smoke to each foil packet.

Seal the foil packets tightly around the ribs to create a good seal, then place them on a baking sheet.

Bake in the preheated oven for 2 hours, allowing the ribs to steam and tenderize within the foil.

After 2 hours, carefully remove the baking sheet from the oven and open the foil packets, then drain any accumulated liquid.

Increase the oven temperature to 375°F (190°C), brush both sides of the ribs with BBQ sauce, and return them to the oven without the foil.

Bake for an additional 15-20 minutes, or until the sauce is caramelized and the ribs are tender.

Once cooked, remove the ribs from the oven and let them rest for 5-10 minutes before slicing and serving.