In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, pepper, and ground cumin. Remove the silver skin membrane from the underside of the ribs by sliding a knife under it and pulling it away—this allows the rub to penetrate better and creates a better texture. Generously coat both sides of the ribs with the dry rub mixture, pressing gently so it adheres well. Let the seasoned ribs sit at room temperature for 20 minutes while you prepare the oven and other components.

While the ribs rest, combine ketchup, cider vinegar, water, molasses, brown sugar, mustard powder, garlic powder, Worcestershire sauce, salt, pepper, Tabasco, and liquid smoke in a pot. Bring to a simmer over medium heat and cook for 45 minutes, stirring occasionally to prevent scorching. The sauce will thicken and the flavors will meld beautifully. I like to taste it at the end and adjust the seasoning—if it's too acidic, a pinch more brown sugar helps balance it; if it needs more depth, a splash more Worcestershire does the trick.

Preheat the oven to 160°C (320°F). Place the seasoned ribs on a large baking tray and pour the hard cider around them (not over them, so the rub stays intact). Cover the tray tightly with aluminum foil to trap the moisture and steam. Bake for 1 hour and 30 minutes—the ribs will become tender and the cider will infuse them with subtle sweetness while the low heat keeps them from drying out.

Remove the ribs from the oven and carefully peel back the foil. Increase the oven temperature to 180°C (350°F). Brush the meat side of the ribs lightly with olive oil to help them brown. Return the uncovered ribs to the oven and bake for 15 minutes until the surface begins to caramelize and brown. This higher heat creates a flavorful crust while the interior stays tender from the initial braising.

Remove the ribs from the oven and transfer them to a clean, parchment-lined baking tray. Pour the accumulated cooking juices from the original tray over the meat side of the ribs—these flavorful juices add depth to the final dish. Now you're ready to layer in the BBQ sauce to build flavor and create a caramelized glaze.

Start by brushing the BBQ sauce from Step 2 onto the bone side (underside) of the ribs and bake for 10 minutes. Flip the ribs carefully and brush sauce generously on the meat side, then bake for 5 minutes. Repeat this saucing and baking process 2-3 more times, alternating sides each time. I've found that applying sauce in thin layers allows it to caramelize and stick better than one thick coat—each layer builds complexity and creates a beautiful, glossy finish. The ribs are done when the sauce is deeply caramelized and sticky, forming a flavorful bark on the surface.

Remove the ribs from the oven and let them rest for 5 minutes before cutting. This allows the juices to redistribute through the meat. Cut the ribs between the bones, transfer to a serving platter, and drizzle any remaining sauce over the top. Serve immediately while still warm and the glaze is tacky.