Prep (20 minutes):

1. Prepare the ribs:  Pat the ribs dry with paper towels to help ensure crispier skin.  Using a sharp knife, remove the thin membrane from the back of the ribs (optional, but this step helps the ribs cook more evenly and become more tender).

2. Make the spice rub: In a small bowl, combine the olive oil, Greek oregano, granulated onion powder, smoked sweet paprika, finely chopped rosemary, whole thyme leaves, Vadouvan curry powder, and salt.  Mix well to create a flavorful rub.

3. Marinate the ribs (optional):  Place the ribs in a large bowl or baking dish.  Generously coat the ribs on all sides with the prepared spice rub.  Cover the bowl or dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor.

Cooking (2.5 hours):

1. Preheat the oven:  Preheat your oven to 300°F (150°C).

2. Prepare the baking sheet: Line a baking sheet with aluminum foil for easier cleanup.  Place the marinated ribs on the prepared baking sheet.

3. Cover and roast:  Tightly cover the baking sheet with another sheet of aluminum foil.  This will help steam the ribs and promote tenderness.  Roast the ribs in the preheated oven for about 2.5 hours, or until the meat is very tender and nearly falling off the bone.Tip: Check for doneness by inserting an instant-read thermometer into the meatiest part of the ribs. The internal temperature should reach 190°F (88°C) for fall-off-the-bone tenderness.
   

4. Optional broiling for extra crisp (5-10 minutes):  If you prefer crispier skin on the ribs, you can broil them for the last few minutes of cooking.  After 2.5 hours of roasting, carefully remove the baking sheet from the oven.  Increase the oven temperature to broil (high heat).  Uncover the ribs and brush them with your favorite barbecue sauce (optional).  Broil the ribs for 5-10 minutes, or until the desired level of crispness is achieved, watching closely to avoid burning.

Serving (10 minutes):

1. Rest and serve:  Once cooked, let the ribs rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more flavorful and tender ribs.

2. Enjoy:  Serve the oven-roasted pork ribs with your favorite barbecue sauce for dipping (optional), or enjoy them on their own.  They also pair well with sides like mashed potatoes, coleslaw, or roasted vegetables.

Tips:

• You can substitute fresh herbs for the dried ones in the rub. Use about 1 tablespoon of chopped fresh rosemary and a few sprigs of fresh thyme (remove the leaves from the sprigs and chop finely). Add the fresh herbs to the spice rub in step 2.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or a microwave until warmed through.

Enjoy these delicious and tender oven-roasted pork ribs!