Begin by setting your oven to 200 degrees Fahrenheit (93 degrees Celsius). This low temperature will allow the ribs to tenderize gradually, locking in flavor and moisture.

Then remove the thin membrane from the back of each rack of ribs for better seasoning absorption and texture.

Next In a small bowl, combine the garlic powder, white sugar, salt, paprika, chili powder, ground black pepper, and ground cumin. This spice mix will create a flavorful crust as the ribs slow cook.

Lightly coat the ribs with vegetable oil to help the dry rub adhere. Then, generously apply the rub to every side of the ribs, massaging it in to ensure thorough coverage.

Line a large baking pan with aluminum foil for easier cleanup. Place the ribs meat-side down in the pan. Cover the ribs with another piece of foil, crimping the edges to seal in the moisture and flavors.

Transfer the ribs to the preheated oven and Slow Bake for 3 1/2 to 4 1/2 hours. The exact time will depend on the size of the racks.

Carefully remove the baking pan from the oven. Drain and reserve any accumulated juices and drippings for basting or making a sauce. Flip the ribs so the meat side is up, allowing the top to caramelize nicely.

Return the ribs to the oven, uncovered, and bake until they reach an internal temperature of 190-200 degrees Fahrenheit (88-93 degrees Celsius). This ensures the meat is not only safe but also incredibly tender.