1. Place a parchment paper sheet on a baking tray and prep the oven to heat to 250F. Then, combine the vinegar with the hot sauce to make a marinade and keep it aside. Meanwhile, remove the membrane at the bone side of the ribs and discard.
2. Put the beef back ribs in the tray with the bone side down, and spritz the top with olive oil. Then, sprinkle generously with the seasonings and pat it gently so the spices adhere.
3. Put the baking tray in the oven and roast for one hour, uncovered. Then, stir the marinade again and divide it into three parts. Take one part and baste the ribs with it at the one-hour mark.
4. Roast the ribs for three more hours, basting it with each portion of the marinade at one-hour marks. The ribs should look tender and richly browned by this time (four hours). Check for an internal temperature of 160F, and take it down if the tenderness is preferred. Or, you can let it cook at 200F for another hour to soften more.

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