Rinse the beef short ribs under cold water and pat them completely dry with paper towels.

In a small bowl, mix together the sea salt, black pepper, garlic powder, onion powder, chili powder, paprika, oregano, and brown sugar until well combined.

Brush the short ribs with olive oil, ensuring they are evenly coated.

Rub the seasoning mixture thoroughly over each rib. Add a little more olive oil if needed to help the seasoning stick.

Place the seasoned ribs in a sealed plastic bag or cover them on a baking sheet. Refrigerate and marinate for 2 to 4 hours for maximum flavor.

Preheat the oven to 275°F (135°C). Line a baking pan with foil and arrange the ribs in a single layer. Cover the ribs tightly with another sheet of foil.

Bake the ribs on the center rack for 3½ to 4 hours, or until the meat reaches an internal temperature of 205°F and easily separates from the bone.

Remove the ribs from the oven and brush them generously with barbecue sauce.

Set your oven to broil on low and broil the ribs for 3–4 minutes until the barbecue sauce becomes bubbly and slightly caramelized. Watch closely to avoid burning.

Serve hot and enjoy!