Remove the ribs from the packaging and pat them dry with paper towel if the meat is excessively wet. Then season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side).
Slice in between the bones to cut the racks into individual ribs.
Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce). Toss well, until each piece is evenly coated with the sauce. Then place the ribs all meaty side up.
Cover the pan very tightly with foil, and cook for 1 hour and 45 minutes.
Remove the foil and baste the ribs with half of the remaining barbecue sauce, about 1/3 cup. Increase the oven temp to 350F and bake uncovered for another 30 minutes.
Baste the ribs with the remaining barbecue sauce and bake for another 20-30** minutes, until the barbecue sauce is caramelized. They should no longer be saucy and wet, but sort of sticky and glazed. Enjoy!
Notes
*The St. Louis Style Spare Ribs I purchase from the butcher are ready to go, without the membrane. If yours have a membrane, simply pull it off with your fingers, and discard.**Barbecue sauces with higher concentrations of sugar will burn faster, so keep your eye on them.Other Rib Types: You may use any pork rib here, including baby back and country style. Cook time should be similar.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Keep in an airtight container in the freezer for up to 2 months.Reheating: Reheat in a 300F oven, wrapped in foil, for about 20 minutes, until warmed through. You can also microwave them, but it’s always tricky to get even heating when you have meat on the bone. If the ribs are frozen, thaw overnight in the fridge first.Doubling: You may scale the recipe as desired, just make sure the ribs are cooking in a single layer on the pan. You can make as many as you have multiple racks in your oven, and no additional cooking time is needed.