Preheat oven to 250°F (120°C). Remove the membrane from the back of the ribs for maximum tenderness.

In a bowl, combine ancho chile powder, smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar to make a flavorful dry rub.

Generously coat both sides of the ribs with the dry rub. For best results, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Wrap the seasoned ribs tightly in aluminum foil. Place on a rimmed baking sheet and bake for 2½ hours.

Carefully unwrap the ribs and brush both sides with barbecue sauce. Return to the oven, uncovered, and bake for an additional 30 minutes to caramelize the glaze.

Remove from oven and let the ribs rest for 10 minutes before slicing between the bones.