Whisk together all of the spices in a small bowl and use your hands to rub them into the surface of the ribs, ensuring the spice mix is evenly distributed.
Transfer the ribs to a large baking sheet and cover them with tightly with tin foil. Cook your ribs for 3 ½ hours.
After 3 ½ hours, spread the barbecue sauce over the top of your ribs and return them to the oven uncovered for an additional 15 minutes.
Serve and enjoy!
Notes
Other spices you can add to flavor your ribs include paprika, thyme, rosemary, peppercorn, and lemon pepper seasoning. If you want to highlight the natural flavor of your short ribs, rub them down with about. Tablespoon of coarse salt and nothing else.
These ribs are best served fresh, but can be stored in the fridge for up to 4 days in an airtight container. Reheat your leftover serving of ribs on a plate in the microwave for about a minute, or until the middle of the rib is thoroughly reheated.
Cooking your ribs after adding the barbecue sauce both heats the sauce and adds a nice sheen to the ribs.
Check to make sure your ribs have reached an internal temperature of at least 145 before serving them.
You can let these ribs sit in the fridge before baking them for up to a day as long as they are tightly wrapped in plastic wrap.