To kick things off, set your oven to 160°C (320°F). This low temperature is essential for bringing out the tenderness in the beef ribs.

In a sizeable mixing bowl, combine all the spices for the rub. Stir until they’re well mixed. Take each beef rib and press it into the rub, making sure to coat every side evenly. This blend will provide a flavorful crust once cooked. Don’t forget to shake off any excess seasoning.

In a large baking pan, combine the garlic, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, Worcestershire sauce, and 2 cups water. Stir well to incorporate, forming a rich and tangy sauce.

Now, it’s time to add the coated ribs into the sauce. Turn each rib to ensure it's well covered on all sides. Position them in the pan with the meaty side facing down and the bone side up. Don’t be too worried if some ribs aren't fully covered in sauce; they’ll still absorb plenty of flavor during cooking.

Cover the baking pan tightly with aluminum foil or a lid. Pop it into your preheated oven and allow it to bake for about 3.5 hours. This slow cooking process is crucial for tenderizing the meat.

After the 3.5 hours, take the pan out of the oven carefully. Remove the foil and turn the ribs over—some might have shifted, but it’s all good! Now spoon some sauce over the top. Return the ribs to the oven without the cover and bake for an additional 30 minutes. This final cook will caramelize the surface and enhance the flavor.

To check if the ribs are done, gently pry them apart with two forks. If they separate easily, you're good to go! If not, cover and return them to the oven for a bit longer.

Once fully cooked, carefully remove the ribs to a serving platter. The meat should almost fall off the bone. Give the BBQ sauce a good stir to combine and serve alongside those succulent ribs!