Remove the ribs from the refrigerator and pat them completely dry with paper towels to ensure proper browning.

In a small bowl, combine 3 tablespoons brown sugar, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon black pepper, 2 teaspoons salt, 1 teaspoon cayenne pepper, and 1 teaspoon dried thyme, stirring until evenly mixed.

Rub 2 tablespoons olive oil all over the ribs, then press the dry spice mixture onto the meat so it adheres.

Preheat the oven to 325°F (163°C) and arrange the ribs in a single layer on a large rimmed sheet pan.

Roast the ribs uncovered for 25 to 30 minutes, until the rub forms a dark crust and the fat begins to render.

While the ribs are browning, whisk together 1 cup beef broth, 1/2 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, and 1 tablespoon molasses in a small bowl to make the braising liquid.

Remove the ribs from the oven and carefully pour the braising liquid around the ribs without washing off the rub; cover the pan tightly with aluminum foil and return to the oven.

Braise the ribs for 1 hour and 30 minutes at 325°F (163°C) until tender.

Remove the foil and increase the oven temperature to 375°F (190°C); cook the ribs uncovered for an additional 30 minutes to concentrate the flavors.

In a small bowl, mix 1 cup barbecue sauce, 2 tablespoons butter, and 1 tablespoon honey until smooth, then brush the finishing sauce over the ribs.

Return the ribs to the oven at 375°F (190°C) for 15 minutes to caramelize the sauce.

Remove the ribs and let them rest for 5 minutes before serving to allow the juices to redistribute.