Prepare the Ribs and Dry Rub: Pat the ribs dry with kitchen paper. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Rub this mixture all over the ribs, massaging it into every crevice. You should hear the salt granules crackle slightly as you work. Wrap the ribs tightly in cling film and let them rest in the fridge for at least one hour — this allows the salt to penetrate the meat.

Build the Braising Liquid: In a medium saucepan, combine the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, and beef stock. Bring it to a gentle simmer over medium heat, stirring until the sugar dissolves completely. The liquid will turn a deep, glossy mahogany and smell intensely sweet and tangy. Remove from the heat and set aside.

Sear the Ribs: Preheat a large, heavy-based ovenproof pot or Dutch oven over a high flame. Add the olive oil and wait until it shimmers. Carefully place the ribs in the pot, working in batches if needed to avoid overcrowding. Sear for 2-3 minutes per side until a deep, dark brown crust forms. The sizzle should be loud and vigorous, and the smell of caramelising spices will fill the kitchen.

Deglaze and Braise: Pour the braising liquid over the seared ribs. The liquid should come about halfway up the sides of the meat. Bring the pot to a gentle bubble, then cover with a tight-fitting lid. Transfer the pot to a preheated oven at 160°C (320°F). You will hear a gentle, rhythmic simmering sound as the ribs cook.

Slow Cook for Tenderness: Let the ribs cook for 2 hours undisturbed. After this time, check them by piercing the thickest part with a skewer — it should slide through with very little resistance, and the meat will have begun to pull back from the bone ends, revealing a centimetre or two of clean bone.

Glaze and Finish: Carefully remove the lid. Increase the oven temperature to 200°C (400°F). Using a basting brush, generously coat the tops of the ribs with the now-thickened, sticky braising liquid from the pot. Return the pot to the oven, uncovered, for a final 15-20 minutes. The sauce will reduce to a dark, tacky glaze, and the edges of the meat will char slightly, creating a beautiful, caramelised bark. The aroma at this stage is intoxicatingly rich.