Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with aluminum foil and set a wire rack on top to promote even cooking.

Place the ribs bone-side up. Slide the tip of a knife beneath the thin membrane and, using a paper towel for grip, peel it away to ensure a tender bite.

Coat the ribs lightly with the olive oil. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, chili powder, cayenne (if using), salt, and black pepper. Rub this mixture evenly over both sides of the rack.

Wrap the seasoned ribs tightly in foil and set them on the prepared rack. Bake for 2 hours, or until the meat is fork-tender.

While the ribs cook, add the barbecue sauce, honey, apple cider vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke (if using) to a saucepan. Whisk and simmer over medium heat for 5–7 minutes, until the sauce is thickened and glossy.

Remove the ribs from the oven and carefully open the foil. Brush generously with the warm sauce, then broil for 3–5 minutes, just until the surface is caramelized, sticky, and lightly golden.

Allow the ribs to rest for 5–10 minutes. Slice between the bones and serve with additional sauce on the side.