Preheat your oven to 275°F (135°C). Line a baking sheet with aluminum foil for easy cleanup.
Pat the baby back ribs dry and season generously with salt and pepper. Lay them bone-side down on the prepared sheet.
Slather each rack with barbecue sauce, turning to coat both sides. For best flavor, wrap tightly in foil and refrigerate overnight.
Remove ribs from the fridge 30 minutes before baking so they come to room temperature.
Bake, still wrapped, in the preheated oven for 3 to 3½ hours, until the meat is tender and pulls away from the bone.
Unwrap the ribs carefully (watch out for steam). Brush with extra barbecue sauce and broil on high for 3–5 minutes to caramelize the glaze.
Let the ribs rest for 10 minutes, then slice between the bones. Serve with additional sauce and your favorite sides.