Gather all the ingredients and preheat the oven to 250 degrees F (120 degrees C).

Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.

Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.

Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.

Preheat a charcoal grill until coals are very ashy and hot.

Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.

Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.

Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.

Remove to a plate and brush over one more application of glaze.

Serve and enjoy.