Heat the oven to 300°F (150°C), and line a large baking dish or rimmed sheet pan with foil for easier cleanup.

Pat the country-style ribs dry. Mix the kosher salt, black pepper, brown sugar, paprika, garlic powder, and onion powder, then rub the mixture over every side of the pork.

Arrange the seasoned ribs in a single layer in the prepared pan. Pour the apple juice, water, or beer into the bottom of the pan, taking care not to wash the rub from the meat.

Cover the pan tightly with foil and bake for approximately 2 to 2½ hours, or closer to 3 hours for especially thick ribs, until the pork is very tender.

Remove the foil and drain excess liquid if needed. Brush the ribs generously with barbecue sauce, optionally mixed with apple cider vinegar or Worcestershire sauce.

Raise the oven temperature to 425°F and bake the ribs uncovered for 10–15 minutes, brushing with additional sauce once or twice, until the sauce is sticky and lightly caramelized. You may use the broiler instead, watching closely so the sugary sauce does not burn.

Rest the ribs for 5–10 minutes before serving. Check that a fork or probe slides into the meat easily; shoulder-style country ribs are generally most tender around 190–205°F.