Preheat the oven to 300˚F (150°C). Arrange a rack in the center of the oven.
Using a paring knife, cut a small slit in the membrane of the ribs. Slide the blade underneath the membrane and over the bone. Lift the membrane with the knife until it tears away from the bone. Grip the released membrane with a paper towel or kitchen towel and pull away to remove.
Line a baking sheet with aluminum foil and arrange the ribs in the center. Season the ribs on both sides with the smoky spice blend and salt. Tightly wrap the ribs in foil.
Transfer the ribs to the oven and cook for 2 hours and 40 minutes to 3 hours, until the meat is tender and falling off the bone.
While the ribs are cooking, make the smoky barbecue sauce: In the bowl of a food processor, combine the ketchup, honey, Dijon, Worcestershire sauce, apple cider vinegar, onion, and smoky spice blend. Process on high speed for 45–60 seconds, until the onion is completely broken down. Transfer the sauce to a bowl and refrigerate until ready to use.
Remove the ribs from the oven and turn the broiler on high.
Unwrap the ribs and generously baste the tops with the barbecue sauce. Return the ribs to the oven and broil for 1–2 minutes, until the sauce is beginning to caramelize.
Remove the ribs from the oven and baste again with more barbecue sauce.
Serve the ribs with more barbecue sauce on the side.
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