Preheat your oven to 325°F (160°C).

Pat the country style ribs completely dry with paper towels. This helps create a better sear and texture. Season them generously on all sides with salt, black pepper, and smoked paprika.

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the ribs on all sides until nicely browned, working in batches if necessary to avoid overcrowding the pan. Remove the ribs and set aside.

Add the sliced onion to the same skillet and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

In a bowl, whisk together the barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, and cayenne pepper (if using).

Pour about half of the sauce mixture into the skillet with the onions and garlic. Stir to combine.

Return the seared ribs to the skillet, nestling them into the sauce. Pour the remaining sauce mixture over the top of the ribs.

Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven.

Bake for 2.5 to 3 hours, or until the ribs are fork-tender and easily pull apart. The internal temperature should reach at least 195°F (90°C) for maximum tenderness.

Once cooked, carefully remove the ribs from the skillet. You can let them rest for 5-10 minutes before serving. Spoon some of the pan sauce over the ribs before serving.