Preheat the oven to 250˚F.Line a large baking dish with aluminum foil and set aside.
Generously season the ribs with salt and pepper on all sides. Set them aside.
In a mixing bowl, whisk together the yellow mustard, chili oil, cumin, paprika, garlic powder, onion powder, cayenne, Worcestershire sauce, and barbecue sauce until well combined. Stir in the chicken stock and vegetable oil.
Spread 3/4 cup of the sauce on the bottom of the lined baking dish. Transfer the ribs to the baking dish, arranging them in a single layer, and top with the sliced onions. You can place them side by side but don't overlap them or they won't bake evenly. Pour the remaining sauce over the ribs and make sure they're completely coated.
Cover the baking dish with aluminum foil. Pop it into the oven and bake the ribs for 2 hours.
Remove the baking dish from the oven. Let them rest for 5 minutes. Remove the aluminum foil and let them rest for 5 more minutes.
Taste the ribs for salt and pepper and adjust accordingly.
Country Style Pork Ribs: This meat cut needs to be cooked low and slow, as per this recipe. Cooking bone-in pork ribs at high heat will produce tough and dry meat.
Barbecue Sauce: Please use your favorite store-bought or homemade bbq sauce. I almost always use this Honey Barbecue Sauce recipe.
Chili Oil: You can replace this with sesame seed oil or even use vegetable oil.
Slow Cooker Method: Add all the ingredients to the slow cooker and cook on LOW for up to 8 hours or on HIGH for about 4 hours.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.